Mandarin Orange Salad (with Candied Almonds)
by Verna White

Ingredients for Salad:
1/2 cup sliced almonds 
3 Tbs. Sugar
1/2 head lettuce
1/2 head romain lettuce
1 cup chopped celery
2 whole green onion
1 11oz. Can mandarin oranges drained

Ingredients for Dressing:
1/2 tsp. salt(optional) 
dash of pepper
1/4 cup olive oil
1 Tbs. Chopped parsley
2 Tbs. Sugar
2 Tbs. Red wine vinegar
dash of Tabasco

Instructions:
1. In a non-stick skillet on medium heat cook ½ cup sliced almonds and 3 Tbs. Sugar Stirring constantly until almonds are coated with candied glaze. Quickly pour onto waxed or parchment paper to cool. Store in airtight container when cool. Set aside.

2. Prepare 1/2 head lettuce, 1/2 head romain lettuce, 1 cup chopped celery, 2 whole green onion, and 1 11oz. Can mandarin oranges drained. 

3. Mix dressing ingredients until sugar is dissolved. Refrigerate salad and dressing ingredients until ready to serve.

4. Dressing should be brought to room temperature about 15 minutes before serving to allow olive oil to become more fluid or canola oil could be used instead of the olive oil. Add candied almonds just before serving to keep crunchy

Christmas Cranberry Salad
by Jerris Richard

Ingredients:
1 - lb. cranberries ( chopped fine or ground in a food processor)
1 1/2 cups sugar
2 - 3 oz. packages of cranberry jello
2 cups boiling water
1 1/2 cup cold water
1 cup green seedless grapes (halved)
1 cup chopped celery
1 cup chopped pecans

Instructions:
Mix cranberries and sugar until sugar is dissolved. 
In another bowl mix jello with boiling water until jello is dissolved. Then add the cold water, place in refrigerator till jello begins to congeal.
Fold in cranberries, grapes, celery and pecans.
Pour into a jello mold or severing bowl and place in refrigerator until firm.