Mandarin Salad

[Guest guest]

Mandarin Salad

 

Sugared almonds: 1/2 cup sliced almonds and 2 Tbsp. plus 2 tsp. sugar

 

Salad:

 

1/4 head iceberg lettuce, torn into bite sized pieces

1/2 bunch romaine lettuce, torn into bite-size pieces

2 medium stalks celery, chopped

4 green onions with tops, thinly sliced

Sweet-Sour Dressing (recipe follows)

2 - 11 ounce cans mandarin oranges, drained

 

Cook almonds and sugar over low heat; stirring constantly, until sugar is melted

and almonds are coated. Cool; break apart. Store at room temperature.

 

Place lettuces in a plastic bag; add celery and onions. Just before you are

ready to serve, pour Sweet-Sour Dressing into bag; add orange segments. Close

bag tightly; shake until salad greens and orange segments are well coated. Add

almonds; shake. Serve immediately.

 

Do-ahead tips: You can make the sugared almonds in advance. Before the

dressing is added, you can place the salad greens in a tighlty-closed bag and

refrigerate up to 24 hours ahead.

 

Sweet-Sour Dressing:

 

1/4 cup oil

2 Tbsp. sugar

2 Tbsp. vinegar

2 Tbsp. snipped fresh parsley

1/2 tsp. salt

10 shakes of red pepper sauce

 

Shake all ingredients in tighlty covered jar; use immediately.