Lost Dishes: The Magic Pan - Orange Almond Salad

The Magic Pan: Orange Almond Salad

The Magic Pan was best known for their crepes, but they also gained a following for their salads, including their Orange Almond Salad.

"The salad was first developed by our food service director, Hanna-Rose Zimmermann, for her own use at home, then adapted for use at the creperies," said Patricia Foley, advertising and public relations manager for the restaurants. "The secret is in the careful handling and crisping of the salad greens several hours in advance."


Stir until mixture is thick	Orange Almond Salad

Orange Almond Salad

Source: Minneapolis Star, February 14, 1979

Yield: 6 servings

Ingredients

1 to2 heads Romaine lettuce, broken into bite-size pieces
1 Tbsp parsley, minced
2 green onions, with tops sliced
1 (11-oz) can mandarin oranges, well-drained
16 cup sliced almonds, toasted
Sweet and Sour Salad Dressing (see recipe below)

Preparation

Wash and dry lettuce using wire salad basket or towel bag to shake water from leaves. Chill to crisp.

When ready to use, break lettuce into bite-size pieces. Add minced parsley, sliced green onions and mandarin orange. Add just enough sweet and sour dressing to moisten ingredients. Place on salad plates; sprinkle almonds.

Sweet and Sour Salad Dressing

1 cup vegetable oil
1/2 cup tarragon wine vinegar
1 tsp tarragon leaves
1/2 tsp salt
1/8 tsp black pepper
3 tsp sugar
1/2 tsp Dijon mustard

Measure tarragon, salt, pepper, sugar and mustard into small mixing bowl. Using a small wire whisk, beat vinegar into spices thoroughly. Slowly add oil. Continue mixing until oil is completely blended and dressing has a light, creamy color. Let stand for 20 minutes in refrigerator before using.