Home Court Cuisine Orange Salad

Orange Salad

orange slices

Diane Radovich, Horseshoe Bend Thursday Women A1

½               cup olive oil
¼               cup corn oil
¼               cup wine vinegar
½               tsp. lemon-pepper seasoning
½               tsp. chopped fresh parsley
1                large or 2 small heads Boston lettuce
1                (11 oz.) can Mandarin oranges, drained
½               red onion, thinly sliced and separated into rings
12             large fresh mushrooms, sliced
1                (2 oz.) package slivered almonds

Combine first 5 ingredients in a jar. Cover tightly and shake vigorously. Combine remaining ingredients in a large bowl and toss gently. Toss with dressing when ready to serve.

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