CONNIE KAYE'S KITCHEN – Recipes and ramblings from Chiefs country

Happy Labor Day everyone! We’re having a cool rainy one in Kansas, and such a relief from the heat.

Sharing out a favorite salad here (probably should have sooner for your holiday event) that is always a hit, and passed down to me from my MIL. Only advice is watch the toasting of the almonds because they go from yummy to burnt FAST.

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~Connie Kaye

• 1/2 c. sliced almonds
• 3 T. sugar
• 1/2 head iceberg lettuce
• 1/2 head romaine (this mixture is good, but not required)
• 1 C. chopped celery
• 2 whole green onions, chopped
• 1 can mandarin oranges, drained
• Dressing
  • 1/2 t. salt, dash of pepper
  • 1/4 C. vegetable oil
  • 1 tbsp chopped parsley, dried or fresh
  • 2 tbsp sugar
  • 2 tbsp cider vinegar

Combine almonds and sugar in small skillet over medium heat, stirring constantly until almonds are coated and sugar is dissolved. Watch carefully as they burn easily. Cool and store in airtight container

Mix all lettuces, celery and onions. Just before serving, add almonds and oranges, topping with dressing last.