MANDARIN ORANGE SALAD 
1 lg. head Romaine, torn
4 sm. green onions, thinly sliced
1 (11 oz.) can mandarin oranges, drained
1/4 to 1/2 c. chopped celery

POPPY SEED DRESSING:

1/2 c. sugar
2/3 c. vegetable oil
1 tsp. prepared mustard
1-2 tbsp. poppy seeds
1/4 c. vinegar
1 tbsp. salt

Combine in jar; shake very well. This equals 1 cup. Serves 6-8.

 

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