Four-Star Green Salads

I was never much of a salad girl, but these two salads actually make me crave my greens. Oh, and that’s not all. My kids like these salads. Yup. My salad-hating green-vitamin deficient children ask for seconds.

Both have a sweet/spicy flavor to them because of the combination of fruit and dressing with a kick. One is my friend’s recipe which I begged mercilessly for, and the other is my sister’s recipe that she gave me just recently. I can’t believe she kept it a secret so long. Both women are excellent cooks, so I should have known they’d do a salad proud.

Mandarin Salad

1/2 cup sliced almonds

3 Tbls. sugar

In a small pan over medium heat, cook almonds and sugar, stirring constantly until almonds are coated and the sugar is dissolved. Watch carefully – they burn easily. Let cool completely.

1/2 head iceberg lettuce

1/2 head Romaine lettuce

1 cup chopped celery

2 whole green onions, chopped

1 (11-ounce) can mandarin oranges, drained

Mix lettuces, celery and onions. Just before serving, toss with dressing and then add almonds and oranges.


1/2 tsp. salt

dash pepper

1/4 cup vegetable oil

1 Tbls. chopped parsley

2 Tbls. sugar

2 Tbls. vinegar

dash Tabasco sauce

Mix all ingredients together and chill.

Bacon Apple Salad

1 head red leaf lettuce

1 head green leaf lettuce

1 head iceberg lettuce

1 bag Craisins

1 package shredded parmesan

1 small pkg sliced almonds (sugared, as in recipe above)

8 ounce pkg mozzarella cheese

1 lb. bacon, cooked and crumbled

1 gala apple, chopped

1 avocado, chopped

Mix all ingredients in a large bowl. Add dressing right before serving.


1/2 cup finely diced red onion

1 cup sugar

1 1/2 tsp. salt

2 tsp. dry mustard

1/2 cup red wine vinegar

Blend above ingredients in a blender. Add 1 cup oil and blend again thoroughly