Now that summer is in full swing, it is too hot to spend hours “laboring over a hot stove,” as my grandmother used to say. So for this month, we bring you a recipe that is both delicious and stove-less!
6 cups iceberg lettuce, cut into bite-sized pieces
22 ounces (2 cans) mandarin oranges, drained
3 green onions, sliced thin
3/4 cup celery, diced
12 1/2 ounces (1 can) white chicken, packed in water, drained
3/4 cup slivered almonds
Honey Mustard Dressing
3/4 cup olive oil
1/3 cup apple cider vinegar or lemon juice
6 tablespoons honey
1 teaspoon garlic salt
1 teaspoon dry mustard
1 teaspoon dill weed
In a large bowl, toss the salad ingredients until well-mixed.
Blend dressing ingredients. Add 1/2 cup dressing to salad. Toss again.
Serve over Chinese noodles.
Makes 6 servings.
How easy is that? A delicious and refreshing meal that is sure to please everyone on a hot day. Come find this recipe and many more in Linda Bauer’s book, Capital Cooks, available in The Hall of Presidents!