At URJ Camp Harlam in Kunkletown, PA, Rosanne “Bubbio” Selfon is something of a legend. In 2018, a teaching kitchen at camp was named in her honor, where campers eagerly await the chance to learn new recipes and techniques for baking and cooking.
This recipe from Bubbio is a fresh, delicious complement to any meal.
Ingredients
4 Tbsp. sugar, divided
½ cup slivered almonds
½ cup vegetable oil
2 Tbsp. vinegar
1 Tbsp. parsley, minced
½ tsp. salt
Pinch of pepper
¼ tsp. Tabasco sauce
1 bunch red leaf lettuce or mixed greens
1 11oz. can mandarin oranges, drained
1 small red onion, sliced
Directions
- In a small skillet, slowly melt half the sugar, add almonds, stir until coated, and cool.
- Break cooled almonds into small pieces and set aside.
- In a jar, combine oil, vinegar, salt, pepper, Tabasco sauce, and the rest of the sugar to make the dressing. Shake well.
- Just before serving, combine lettuce, almonds, oranges, and onions in a salad bowl.
- Shake the dressing over the salad and toss together.
Additional Notes
This recipe is a part of the Official Camp Harlam Cookbook. It includes a number of great dishes from Bubbio and other members of the Camp Harlam community.
Learn more about URJ Camp Harlam or find a Reform Jewish summer camp near you.
