Hometown Get-Togethers - Candace Floyd [27]
ALMONDS
2 tablespoons butter, melted
1 egg white
¼ cup sugar
1 cup sliced raw almonds
DRESSING
¾ cup sugar
1½ tablespoons poppy seeds
1 teaspoon dry mustard
1 teaspoon salt
1/3 cup cider vinegar
1½ teaspoons onion juice or 2 teaspoons grated onion
1 cup vegetable or canola oil
SALAD
One 9-ounce package romaine lettuce, torn into bite-size pieces
2 to 3 cups baby spinach leaves
One 11-ounce can mandarin oranges, drained
20 strawberries, cut in half
6 green onions, chopped (white and green parts)
1. Preheat the oven to 325°F.
2. To prepare the almonds, pour the butter into a 9-inch-square baking pan. Combine the egg white and sugar in a small bowl and beat with a whisk until frothy. Stir in the almonds and coat well. Pour into the prepared pan.
3. Bake for 20 minutes, stirring every 5 minutes. Remove to wax paper to cool. When the almonds are cool, break apart.
4. To prepare the dressing, combine the sugar, poppy seeds, mustard, and salt in a bowl and beat with a mixer at low speed. Add the vinegar and onion juice and beat at medium speed for 3 minutes. Gradually add the oil in a steady stream until the mixture is thick. Pour into a jar and secure the lid tightly. Refrigerate until 30 minutes before serving time. Remove the dressing from the refrigerator and let come to room temperature.
5. To prepare the salad, combine the romaine lettuce, spinach, oranges, strawberries, and green onions in a large bowl. Add the glazed almonds. Shake the dressing in the jar to blend; pour over the salad. Toss gently. Serve immediately.
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TIPS FROM OUR TEST KITCHEN: Onion juice is found in the spice section at the grocery store. Don’t skip glazing the almonds. That’s what makes the salad spectacular. Store leftover glazed almonds in the freezer.
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Chicken Salad
Julia Webster, Cadiz, Kentucky
Serves 8
“This salad is great to take to any gathering. It can be served as a sandwich, with crackers, on a lettuce leaf, or in a wrap with shredded lettuce and chopped tomatoes.”
8 boneless, skinless chicken breasts (about 6 ounces each)
1 tablespoon dried thyme
1 teaspoon salt
½ teaspoon black pepper
1½ to 1¾ cups salad dressing or mayonnaise
3 to 4 medium celery stalks, thinly sliced
2 cups seedless grapes, cut in half
2 cups sliced almonds, lightly toasted, if desired
2 to 3 tablespoons sugar, optional
1. Place the chicken in a Dutch oven. Add enough water to just cover the chicken. Bring to a boil; reduce the heat, and simmer, uncovered, for 12 to 15 minutes, until the chicken is no longer pink in the center. Drain well, cool, and shred. Do not chop.
2. Combine the chicken, thyme, salt, and pepper in a large bowl; mix well. Add the salad dressing and toss to coat completely. Add the celery, grapes, and almonds; toss to mix well. Add the sugar for a sweeter flavor, if using.
Lebanese Summer Salad
Vicki Wilder, Englewood, Florida
Serves 6
“In order to make this recipe perfect you must have ‘tasters’ while preparing the dish. My tasters are my family members who determine what to add—more salt, oil, lemon, or whatever. What fun!”
½ cup bulgur wheat
6 medium tomatoes, seeded and finely chopped (1½ pounds)
1 bunch green onions, finely chopped (white and green parts)
1 bunch parsley, finely chopped
2 tablespoons finely chopped mint leaves
½ cup vegetable, canola, or extra virgin olive oil
Juice of 2 lemons (¼ cup)
2 teaspoons salt, or to taste
Combine the bulgur wheat and ½ cup cold water in a medium bowl. Let stand for 40 minutes, or until the liquid is absorbed. Add the remaining ingredients, stir to blend, cover with plastic wrap, and refrigerate overnight.
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TIPS FROM OUR TEST KITCHEN: It’s very important to allow the bulgur mixture to chill overnight in order for the bulgur to soften and absorb the other flavors.
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Pasta Pizza Salad
Gloria Stevens, Kingsville, Ohio
Serves 12
“This is a pasta salad recipe I have prepared for many potluck dinners at our church and at work and for many family reunion picnics. We live on Lake Erie and do a lot of