Tiny Ship Tossed Salad

Tiny Ship Tossed Salad
By: Alice Hallstrom

1 head lettuce, torn
3 stalks of celery, thinly sliced
11 oz. can of mandarin oranges, drained
¼ cup vegetable oil
2 Tbsp. sugar
1 Tbsp. vinegar
½ tsp. salt
¼ tsp. pepper
5 drops of hot sauce
¼ cup nuts; almonds, pecans, or walnuts
2 Tbsp. sugar

Put lettuce, celery, and oranges into a salad bowl. Cover and chill until just before serving. Mix oil, 2 Tbsp. sugar, vinegar, salt, pepper, and hot sauce in a small bowl. Mix well to combine thorougly

Put nuts and 2 Tbsp. sugar into a small frying pan. Heat on low until the sugar melts and carmelizes, stirring until the nuts are coated. Spread nuts on wax paper to cool. Just before serving, pour salad dressing over the lettuce, oranges, and celery. Toss to coat. Sprinkle with nuts and serve.


We found this recipe in a "Gilligan's Island" cookbook. It immediately became a Lord family favorite!