Almond and Mandarin SaladEstimated Cost:  $10.00

Prep Time:  20 minutes

Total Time:  20 minutes

Serves:  6 – 8

Yum Factor:  TBA

One of Mom’s most elegant and well received salads.  A true winner that will have guests asking for the recipe.

Dressing:

1/4 cup vegetable oil
2 tablespoons sugar
2 tablespoons vinegar
1 tablespoon snipped parsley
1/2 teaspoon salt
1/4 teaspoon pepper
1-2 squirts cayenne pepper sauce

Salad:

1/4 cup sliced almonds
1 tablespoon and 1 teaspoon of sugar
1/4 head of iceberg lettuce
1/4 bunch of romaine lettuce
2 stalks celery chopped
2 green onions sliced
1 can Dole Mandarin Oranges drained

1. Combine all the dressing ingredients and refrigerate overnight (or at least 2 hours).

2. Heat almonds and sugar over low heat until sugar melts and coats almonds. Cool to room temperature and separate.

3. Place iceberg and romaine lettuce, celery, and onions in a large Ziploc bag. Pour dressing and oranges into bag and seal. Toss the salad in the Ziploc bag.

4. Just before serving top salad with caramelized almonds.

Mike’s comments:

Having never been a huge salad fan, I could never wait for Mom to serve this salad. It’s one of my favorite things to eat in the world. There is never any left to put back in the fridge!

I have friends who substitute spinach and strawberries for the lettuce and oranges. They say it’s a nice alternative. I think its just messing with perfection.

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