From mom’s friend, Evelyn Nuffer.
¼ cup sliced or slivered almonds
1 tablespoon plus 1 teaspoon sugar
½ head lettuce, torn
¼ pound spinach
1 cup chopped celery
3 green onions, sliced
1 11-ounce can of Mandarin oranges, drained
* Chicken (optional)
Cook and stir almonds and sugar in a skillet until sugar is melted. Monitor closely because it will burn easily. Spread on plate to cool, and then break apart. Gently toss ingredients for salad. Pour on dressing immediately before serving and then sprinkle on nuts.
¼ cup oil
2 tablespoons vinegar
½ teaspoon salt
2 tablespoons sugar
Combine dressing ingredients and refrigerate for at least an hour.
* If you wish to make this an entrée chicken salad, grill 1 boneless, skinless chicken breast per person. Cool slightly and slice chicken into ¼ inch slices across the grain of the chicken, trying to keep it somewhat intact. (You can now buy frozen, grilled chicken breasts at Costco – just heat). To serve, put salad on individual serving plates, pour on some dressing, place breast on top, fanning out slightly and sprinkle with the nuts. This recipe will make about 4 individual chicken salads.