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Sunday, April 25, 2010

the salad with almonds and mandarin oranges

Dressing Ingredients:
Mix together and chill:
1/2 tsp. salt
2 T. sugar
1/4 c. oil
2 T. vinegar
1 T. chopped parsley
dash of Tobasco
dash of pepper

Salad Ingredients:
1/2 c. sliced or slivered almonds
3 T. sugar
1/2 head romaine lettuce
1/2 head iceberg lettuce
1 (11 oz) can Mandarin oranges, drained (chilled)
1 c. chopped celery
2 chopped whole green onions

In a small pan over medium heat cook 1/2 c. almonds and 3 tablespoons sugar stirring constantly until almonds are coated and sugar is dissoved and golden colored (watch carefully; they burn easily). Cool almonds on wax paper. (You can make these in advance and store in an airtight container. The sugared almonds also freeze well.)

Mix the lettuces, celery and onions together. Add cooled almonds and Mandarin oranges just before serving. Toss with dressing and serve.

Note: I usually buy the pre-cut, rinsed salad greens in a bag. I think it's prettier with a spring mix lettuce or something more "green" in color than iceberg lettuce (plus it's healthier that way), but that's just my opinion. If you're taking this somewhere, I'd bring the salad dressing and sugared almonds separately, and toss those in just before serving.

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