OK, on to Salads...
When I lived in California, there was a restaurant near us called The Magic Pan. It was a creperie and I really loved going there for Orange Almond Salad and Coquilles St. Jacques crepes, which have shrimp and scallops in a béchamel sauce. It was my favorite thing on the menu. When we moved away, I taught myself how to make both of those items. I learned how to make crepes and the béchamel sauce in an International Cooking class in college, but the Orange Almond Salad wasn't quite right because I couldn't get the dressing right. Then I found a cookbook called The Make-A-Mix Cookbook that had a salad dressing mix that was perfect!! That's where the dressing here came from.
Orange Almond Salad
1 head romaine lettuce, torn into bite-sized pieces
1 can mandarine oranges, drained
1 pkg. sliced almonds
Sweet Salad Dressing, below
Turn on broiler in the oven. Put sliced almonds on a cookie sheet. Set cookie sheet a couple of inches below heat in the oven and toast almonds. Watch carefully because it won't take long. Shake the pan a couple of times to keep them from burning and sticking.
Put romaine lettuce in a bowl, top with mandarin oranges and almonds, serve with dressing.
Sweet Salad Dressing
1/3 cup sugar
1 tsp. instant minced onion
1 tsp salt
1 tsp dry mustard
1 tsp paprika
(their recipe calls for 1 tsp celery seed, but I don't like it.)
Combine all ingredients in a small bowl, mixing until well blended. Put mixture in foil packet or 1 pint glass jar. Label. Store in a cool, dry place. Use within 6 months. Makes about 1/2 cup of mix. (I generally make three or four packets at a time to save time.
To make the dressing, use
1 recipe of the Sweet Salad Dressing
3/4 cup vegetable oil
1/4 cup vinegar
Combine in a glass jar and shake. Chill before serving. Makes about 1 1/4 cups dressing.