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Cornucopia Salad Recipe

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This recipe for Cornucopia Salad is from The Hansen Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Candied Almonds
½ cup sliced almonds
3 tbls sugar
Melt 3 tbls sugar in large frying pan with almonds, stirring continuously until almonds are coated. Don’t let sugar burn. Spread out on foil to cool.

½ head green leaf lettuce torn into bite size pieces
½ head Romaine lettuce, torn into bite size pieces
1 cup chopped celery
4 green onions, chopped
1 11-ounce can Mandarin Oranges
1 avocado, cut into chunks
1 apple, diced
¼ cup dried currants
½ cup crumbled bleu cheese
3 chicken breast halves, cooked and shredded

Dressing:
½ tsp salt
½ tsp pepper
¼ cup olive oil
1 tbls chopped parsley
2 tbls sugar
2 tlbs white wine vinegar
Directions:
Directions:
Mix all salad ingredients and candied almonds. Toss with dressing.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
I've made this with just the almonds, currants, apples & chicken with the dressing & it is still great!

 

 

 

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