Monday, August 25, 2008
~ Linda DeVilliers
romaine or red leaf lettuce
2 11 oz. cans mandarins, drained
onion rings (red, if available)
1/2 c. toasted nuts
1/2 c. oil
1/2 c. red wine vinegar
1/3 c. sugar
Prepare dressing. Toss with salad ingredients and serve.
Notes: We cut the onions into thin, bite-sized pieces because they're easier to eat that way and we don't always dress the salad.