Orange almond salad magic pan

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The Magic Pan: Orange Almond Salad

The Magic Pan was best known for their crepes, but they also gained a following for their salads, including their Orange Almond Salad.

"The salad was first developed by our food service director, Hanna-Rose Zimmermann, for her own use at home, then adapted for use at the creperies," said Patricia Foley, advertising and public relations manager for the restaurants. "The secret is in the careful handling and crisping of the salad greens several hours in advance."

Stir until mixture is thickOrange Almond Salad

Orange Almond Salad

Source: Minneapolis Star, February 14, 1979

Yield: 6 servings


  • 1 to2 heads Romaine lettuce, broken into bite-size pieces

  • 1 Tbsp parsley, minced

  • 2 green onions, with tops sliced

  • 1 (11-oz) can mandarin oranges, well-drained

  • 16 cup sliced almonds, toasted

  • Sweet and Sour Salad Dressing (see recipe below)


Wash and dry lettuce using wire salad basket or towel bag to shake water from leaves. Chill to crisp.

When ready to use, break lettuce into bite-size pieces. Add minced parsley, sliced green onions and mandarin orange. Add just enough sweet and sour dressing to moisten ingredients. Place on salad plates; sprinkle almonds.

Sweet and Sour Salad Dressing

  • 1 cup vegetable oil

  • 1/2 cup tarragon wine vinegar

  • 1 tsp tarragon leaves

  • 1/2 tsp salt

  • 1/8 tsp black pepper

  • 3 tsp sugar

  • 1/2 tsp Dijon mustard

Measure tarragon, salt, pepper, sugar and mustard into small mixing bowl. Using a small wire whisk, beat vinegar into spices thoroughly. Slowly add oil. Continue mixing until oil is completely blended and dressing has a light, creamy color. Let stand for 20 minutes in refrigerator before using.


Magic Pan Orange Almond Salad

Serving Size: 1 Serving (51g) Recipe Makes: 6 Servings
Calories: 142 Calories from Fat: 118 (83%)
Amt Per Serving % DV
Total Fat 13.1g 17 %   Saturated Fat 1.1g 5 %   Monounsaturated Fat 9.2g   Polyunsanturated Fat 2.2g Cholesterol 35mg 11 % Sodium 1.6mg 0 % Potassium 7.3mg 0 % Total Carbohydrate 6.4g 2 %   Dietary Fiber 0g 0 %   Sugars, other 6.4g Protein 0.5g 1 %
Powered by: USDA Nutrition Database

Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Magic Pan Orange Almond Salad Dressing


This recipe was passed along to me, supposedly from the Crepe Cookbook by Paulette Fono and Maria Stacho. It is the dressing that the Magic Pan restaurant used on its Orange Almond Salad (which I will post soon.) This recipe was passed along to me, supposedly from the Crepe Cookbook by Paulette Fono and Maria Stacho. It is the dressing that the Magic Pan restaurant used on its Orange Almond Salad (which I will post soon.)

Number of Servings: 16


    1 tablespoon of sugar
    1/2 teaspoon of dried Tarragon
    1/3 cup of vegetable oil
    1/8 teaspoon of Tabasco sauce
    1 egg yolk
    1/4 cup of cider vinegar (or plain white vinegar)


Combine all the ingredients EXCEPT for the egg yolk and vinegar. Mix the yolk and vinegar in a separate bowl and then add in a thin stream to the other ingredients and process till well blended.

Makes 1 cup (or 16 Tablespoons of dressing) Leftover dressing keeps up to 1 week in the fridge.

Number of Servings: 16

Recipe submitted by SparkPeople user BOOKSANDBIKES.

How to Make Mango Panna Cotta

Magic Pan Orange Almond Salad

Yield: 6 Servings
Categories: Salads

1/4 c Almonds; slivered 2 Onions; green, chopped 1 Lettuce; romaine 1 c Mandarin oranges; drained 1 1/2 c Mushrooms; sliced (optional ----------------------------------DRESSING---------------------------------- 1 tb Sugar 1/2 ts Tarragon; dried 1/3 c Oil; vegetable -Salt & pepper 1/8 ts Tabasco sauce 1 Egg yolk Shaking constantly, toast almonds in skillet over low heat till golden brown (about 5 minutes). Was and dry lettuce. Tear into bite size pieces. Place with green onions and mandarin oranges in large salad bowl. Dressing: Combine all ingredients but egg and vinegar, add in thin stream and process till well blended. MAKES : 1 cup Just before serving, toss well. Leftover dressing keeps up to 1 week in fridge. Source : _Best Recipes Under the Sun_, from now defunct restaurant posted by Anne MacLellan

Almond salad pan orange magic

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