Midweek Recipe for Salad 12-12-12

Almost every Wednesday, our Fellowship Committee, sponsors a dinner.  Recently, we added on-line sign up (Click Here).  Adults are $6, Children $3---on Dec. 12, 2012, we had cheddar chicken, green beans, rice, roll, chocolate chip cookies, chocolate cake and a salad.

Everyone at Midweek Dinner was raving about the salad which Amy had prepared. The recipe appears in the 50th Anniversary Cookbook given out last May.  But, for those who don't have that cookbook, here is the recipe:

Mandarin Orange-Romaine Salad with Pine Nuts
1 lb. Romaine lettuce, chopped
8 scallions, sliced
1 (11 oz) can mandarin oranges, drained
1/4 c. pine nuts toasted

Dressing
1/4 c. vegetable oil
2 T. malt vinegar
2 T. sugar
1/2 tsp. salt
1 tsp. Dijon mustard

Combine all dressing ingredients in a jar and shake vigorously or blend all ingredients except oil in a food processor.  Add oil slowly to dressing while food processor is running to emulsify the dressing.  Refrigerate any left over dressing.  Toss the salad ingredients and the dressing together.

While many of Amy's wonderful recipes are in that cookbook, it is more fun to come to Midweek to enjoy the fellowship of church friends
.