2 heads butter lettuce
1 head red leaf lettuce
2 cans (8-oz each) mandarin oranges, drained
1 cup flaked unsweetened coconut
1 cup slivered almonds
Poppy Seed Dressing (recipe follows)
Wash and drain both types of lettuce; break into bite-sized pieces.
In a salad bowl combine the mandarin oranges with the lettuce pieces. Add some of the dressing and toss lightly. Sprinkle the coconut and almonds over the top.
POPPY SEED DRESSING
1/4 cup Splenda granulated or equivalent of your favorite sweetener
1 tsp dry mustard
1/2 tsp salt (may be omitted)
1 tbsp poppy seed
1 small onion, chopped fine1/2 cup white wine vinegar
1 cup canola or olive oil
In a blender container combine the sweetener, dry mustard, salt, onion and poppy seed; process until smooth. Add the vinegar and oil gradually, processing constantly until smooth. Store in refrigerator in a jar with a tight-fitting lid. Shake before applying to salad.
Yield: 1 1/2 cup
File photo (not this recipe) used for reference only.
2 cans (8-oz each) mandarin oranges, drained
1 cup flaked unsweetened coconut
1 cup slivered almonds
Poppy Seed Dressing (recipe follows)
Wash and drain both types of lettuce; break into bite-sized pieces.
In a salad bowl combine the mandarin oranges with the lettuce pieces. Add some of the dressing and toss lightly. Sprinkle the coconut and almonds over the top.
POPPY SEED DRESSING
1/4 cup Splenda granulated or equivalent of your favorite sweetener
1 tsp dry mustard
1/2 tsp salt (may be omitted)
1 tbsp poppy seed
1 small onion, chopped fine
1 cup canola or olive oil
In a blender container combine the sweetener, dry mustard, salt, onion and poppy seed; process until smooth. Add the vinegar and oil gradually, processing constantly until smooth. Store in refrigerator in a jar with a tight-fitting lid. Shake before applying to salad.
Yield: 1 1/2 cup
File photo (not this recipe) used for reference only.
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