Welcome to Millie's American & Latin Vegan cuisine. I live on a plant based gluten free-vegan diet filled with lots of fresh fruits, vegetables and whole grains. My dishes are all made without any harmful ingredients like wheat, gluten, dairy, yeast, corn derivatives, meat or fish. Most of my dishes are prepared with a Latin flavor from my native island of Puerto Rico and they are made with lots of Spanish spices & love. So pull up a chair and enjoy some rice & beans with me.
Monday, June 14, 2010
Easy Summer Meal #2...Mandarian Orange Salad Smothered in a Carmalized Nut Dressing
Salad, baked potatoes with sour cream & baked beans with tofu
There is nothing more refreshing than a nice cold salad on a very hot day.
This salad recipe was passed down to me many years ago by a good friend and ever since then I have been making it. It is such a good salad that every time I make it I always end up eating the entire bowl in 2 days.
Last Thursday I had my church missionaries over for dinner. Since they know I am a vegan they get all excited to see what I will be serving them. This time I served them baked potaoes, baked beans with tofu & my mandarian orange salad. For dessert I had made a nice big tropical fruit salad to cool us down even more. It was a wonderful evening and they were happy to eat my food once again.
Orange Mandarian Salad
1/4 c. olive oil
2 T. red wine vinegar
2 T. sugar
1/8 tsp. salt
1/8 tsp. black pepper
1 tsp. original tabasco sauce
Just like the photo below...
Mix all ingredients in a jar so you can shake it well before using and set it aside.
In a skillet pour in:
1/2 c. sliced almonds
4-5 T. sugar
Put your skillet on med. heat and stirring constantly until the sugar melts & carmalizes almonds. On a wax sheet of paper that is placed over a large plate pour your sugar mixture...try to separate the almonds apart a little and then set them aside to cool off. Just like my photo below.
In a salad bowl mix these ingredients:
1 bag of combined blend lettece
1-14 oz. can mandarian oranges
1 finely chopped stem of celery
4 stems of green onions (finely chopped)
Once your almonds have cooled down, crumble them with your fingers, then add them to your salad, mix well but.... DO NOT MIX your salad dressing with the salad until you are ready to eat it. If you are making this salad for yourself...serve yourself an individual salad in a salad bowl and pour the dressing only to the salad that you are going to eat. This way the rest of your salad will not wilt while swimming in the dressing. If you are serving a crowd then mix the salad and the dressing before serving it.