1/2 cup salad oil
1/4 cup white wine tarragon vinegar
1 1/2 teaspoons sugar
1/2 teaspoon tarragon
1/4 teaspoon salt
1/8 teaspoon pepper
I saw a bag of readi-mixed European lettuce that might work for this..but if you like,
1 large head romaine lettuce, torn
2 heads Bibb lettuce, tron
1 bunch scallions, finely chopped
1 3 1/2 oz can shredded coconut
1 11 oz. can mandarin oranges, drained
2 packages slivered almonds, toasted or glazed in sugar
Prepare almonds in advance. For toasted almonds: saute in butter in a frying pan and drain on a paper towel. To glaze: bring 1/4 cup water and 1/2 cup sugar to a boil ond continue boiling until the mixture is think and syrupy. Add almonds, stirring to coat completely. Remove and cool on a plate. Chip off.
Almonds should be kept in a sealed bag until used, to retain freshness and crispness. Place all dressing ingrediants in a bowl and whisk together. Pour into a jar and chill overnight. Mix together lettuces, chopped scallions, coconut, mandarin oranges and toasted or glazed almonds. Dress with chilled salad dressing.
8 wonderful, yummy servings