A Norcross Easter Dinner, With an Orange Twist

Jan Brancaccio and her family have lived here in the Norcross area for 17 years. The family enjoys many traditions together. Of course, that includes their Easter celebration. 

A major part of the celebration has always been a big afternoon meal that includes ham, candied sweet potatoes, mashed potatoes for the non-sweet lovers, a green bean bake and a springtime cake. Along with all of that is a Mandarin orange salad that is always a hit.

Make this salad a part of a springtime meal at your house. It’s delicious served with pork and other meat as well. Try it as a side with bar-b-cue. 

MANDARIN ORANGE SALAD

• ¼ cup extra virgin olive oil
• 2 Tbsp sugar
• 2 Tbsp vinegar (white or cider, your preference) 
• Dash of red pepper sauce like Texas Pete or similar
• ¼ head iceberg lettuce torn into bite size pieces
• ¼ - ½ bunch of romaine also torn into pieces (you can substitute spinach for romaine if desired)
• ¼ cup bacon pieces  (real bacon cooked crisp and broken into pieces is best)
• ¼ cup sliced almonds (use plain or toasted til slightly brown 3 to 5 mins in 350 oven on cookie sheet)
• 2 green onions thinly sliced
• 1 can (11 oz) Mandarin orange segments, drained

Mix oil, sugar, vinegar and pepper sauce together in small covered container, shake well & chill.

Mix rest of ingredients into a large bowl & chill or toss and serve immediately. 

When ready to serve, shake dressing well and toss it into salad. You may not need all of the dressing.