Holiday Green Salad

SUBMITTED BY: Rita Farmer

"The combination of crisp veggies, a well-seasoned dressing and dried cranberries can't be beat, believes Rita Farmer of Houston, Texas. 'It's a refreshing salad to make for a luncheon or an evening meal,' she notes."

PREP TIME	15 Min
READY IN	15 Min

SERVINGS & SCALING

Original recipe yield: 10 servings

USMETRIC

About scaling and conversions

INGREDIENTS

6 cups torn iceberg lettuce
6 cups torn romaine
3 green onions, thinly sliced
1 celery rib, thinly sliced
1/4 cup vegetable oil
1/4 cup white vinegar
1/4 cup sugar
1 tablespoon minced fresh parsley
1/2 teaspoon hot pepper sauce
1/4 teaspoon salt
3/4 cup dried cranberries
1/4 cup sliced almonds, toasted

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DIRECTIONS

In a large bowl, combine greens, onions and celery. In a small bowl, combine the oil, vinegar, sugar, parsley, hot pepper sauce and salt; mix well. Pour over salad; toss to coat. Add cranberries and almonds. Serve immediately.

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