Our Favorite Salads

Garden Salad with Almonds and Oranges

1-2 heads romaine lettuce

1 cup sliced almonds

1/2 cup sugar

1 cup vegetable oil

1/4 cup vinegar

1 t. salt

1 T. parsley flakes

dash black pepper

dash red pepper

6 green onions, thinly sliced

1 can (22 oz.) mandarin oranges, drained and chilled

Wash and tear lettuce into bite-sized pieces. Refrigerate. Combine almonds and 1/4 cup sugar in saucepan, stirring over medium heat until sugar browns. Cool carmelized almonds on an ungreased cookie sheet. Break into tiny pieces and set aside. Combine oil, vinegar, salt, parsley, peppers and the remaining sugar in a bowl. Refrigerate. Before serving, combine lettuce, green onions, almonds, and oranges. Toss with desired amount of dressing.

Black Bean and Corn Salad (great when you are doing a Mexican meal)
1 cup corn
2 (16 oz) cans black beans, drained and rinsed
1/4 cup chopped fresh cilantro or parsley
2 T. minced onion
1/4 cup chopped red bell pepper
1/4 cup balsamic vinegar
1 1/2 T. olive oil
1 t. lemon juice
1 t. minced garlic
1 t. brown sugar
salt and pepper
Combine all ingredients and let salad marinate for at least 30 minutes before eating.

Pasta Salad
1 lb. pasta, cooked and drained
2 cucumbers, peeled and diced
2 tomatoes, diced
3 green onions, thinly sliced
8 oz. Italian dressing
2 T. salad seasoning
crumbled feta
I normally mix all the ingredients except the feta. Since no one else likes feta here except me, I just add feta to mine. You do need to refrigerate this several hours before serving.