Memorial Day Recipe: Stella’s Seven Sisters Salad


Stella’s Seven Sisters Salad

1 bag green leaf or Romaine lettuce (or one head red leaf)
1 bag Spring Mix lettuce
1 11-oz. can Mandarin orange segments, drained
1 bunch green onions, chopped (white and tender green parts only)
¼ to ½ cup sliced almonds, toasted
2 medium avocadoes, sliced
¼ cup Romano (Stella’s favorite) or Parmesan cheese, grated or shredded
1 pkg. Good Seasons salad dressing mix
Amount of oil and vinegar (Stella uses white distilled) called for on package
Make the dressing at least two hours ahead of time, or preferably a day or two head, to allow the flavors to percolate.

Toast almonds in a skillet, until light brown in color.  Drain on a paper towel.

Toss bags of lettuce together.  Scatter drained oranges, green onions, almonds on top of the lettuce.  Toss again.

When ready to serve, add sliced avocadoes, grated or shredded cheese, and the dressing.  Toss one more time and enjoy!

Tip:  To peel an avocado. take a sharp knife and run completely around the avocado until you meet the pit.  Twist the halves apart.  Take the half still containing the pit, and hold carefully in the palm of one hand.  Keep your fingers out of the way; Stella’s Mom has whacked herself more than once!  Whack the middle of the knife into the pit, and twist it out.  The avocado can then be sliced with the peel on, and the slices peeled individually.  The reason the avocado is sliced at the last minute is because they oxidize quickly.  If cutting the avocado ahead of time, dip the slices in lemon juice to prevent oxidation.

(Original recipe courtesy of Jeanne Henderson, printed in Breaking Bread With St. Francis)

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