I actually got this recipe from Bethany so it is originally her recipe, and I am not sure what the exact name of the recipe is.
1/4 c. canola or very light olive oil
2 T. sugar
2 T. malt vinegar
1/4 t. salt
1/2 t. almond extract
Shake together and refrigerate overnight
6 c. torn greens
3 medium apples, sliced
1 c. thinly sliced celery
2 T. chopped green onions
Toss together. Toss with dressing right before serving.
1/3 c. toasted slivered almonds
sprinkel over salad right before serving.
Bethany made it one time with pears instead of apples, that was very good. I added craisins to mine and it gave it a nice tange.
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