GINNY'S MANDARIN ORANGE SALAD

Ginny Pittendreigh

When Maynard announced that he was leaving his pastorate in Brunswick, Georgia, he and his family were invited to the home of church member Helen Scoville. The house was full of paintings by Helen and her relatives, including her uncle Andrew Wythe. She wouldn't give us any of the paintings, but she did give us the recipe. Ginny says the best part is the dressing.

• 1/3 cup oil
• 1/4 cup sugar
• 1/4 cup white vinegar
• 1 tbsp chopped fresh parsley
• dash pepper
• 1/2 tsp salt
• 1/2 tsp hot pepper sauce (such as Tabasco)

Combine in tightly covered container, shake to mix. Refridgerate at least one hour. This is the dressing.

• 1/2 cup slivered almonds
• 3 tbsp sugar

In a heavy skillet, cook almonds and sugar over medium heat, until sugar melts and coats almonds, stirring frequently.

Pour onto foil to cool. When cool, break apart.

• 4 cups town leaf lettuce
• 4 cups town spinach leaves
• 1 cup sliced green onions
• 1 11-oz can mandarin oranges, drained.

In LARGE bowl, combine the last 5 ingredients. Add almonds and dressing and toss GENTLY.

Serve immediately. Best when dressing is made the day before.