Wednesday, April 9, 2014

Karen Anderson's Salad

I think it's safe to say that this is my absolute favorite salad!  The recipe was given to my aunt by her friend Karen Anderson.  Karen is famous for always bringing this salad to get-togethers, and parties.  Everyone loves it.
Karen Anderson's Salad

2 heads Romaine lettuce
1/2 red onion, sliced
1 cup dried cranberries
2 large (11 oz) cans Mandarin oranges
sliced almonds
3/4 cup sugar
1/2 tablespoon, minced red onion
1/3 cup apple cider vinegar
1 teaspoon dry mustard
1 teaspoon salt
3/4 cup oil
1 tablespoon poppy seeds
1-2 tablespoons minced red onion
Rinse and tear lettuce into bite size pieces.  Toast almonds.  Drain oranges. Toss together lettuce, onions slices, oranges, and almonds together in a large bowl.  

Mix remaining ingredients into a food processor or blender.  Blend until combined.  Serve with salad above.
 Rinse and tear the 2 heads of lettuce into bite size pieces.
 Add red onion slices 
and 1 cup dried cranberries
Toast the sliced almonds by placing them in a pan over medium heat and stirring continually until golden brown
 Allow nuts to cool for 5 minutes.
 Now add 2 cans of mandarin oranges that have been well drained. 
Add cooled toasted almonds.  Toss ingredients together.
To make the dressing:
Into a blender (which is what I use) or a food processor, add 3/4 cup sugar
 1/2 tablespoon of minced red onion
 1 teaspoon of dry mustard
 1 teaspoon salt
 1/3 cup apple cider vinegar
 3/4 cup oil (I used canola but coconut oil would be delicious too)
 1 tablespoon poppy seeds
Blend until well combined.
You can either serve the salad with the dressing on the side or serve the salad already tossed in the dressing.
Whatever floats your boat. 

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