1 head romaine lettuce, washed and sliced (1/2 to 1 in)
1 c. diced celery
2 green onions with tops, sliced
1 sm can mandarin oranges, drained
DRESSING
1/2 c vegetable, canola, corn or other mild oil
2 Tbl sugar
2 Tbl red wine vinegar
1 Tbl fresh snipped parsley
1/2 tsp salt
generous dash of hot pepper sauce
Instructions
IN ADVANCE
ONE- Toss almonds and 2 TBL sugar in non stick skillet over med high heat until sugar melts; do not burn. Turn onto plate for cooling and hardning. These keep well in an airtight container for future salads too.
TWO- Mix together dressing indgredients, shake or blend well and refrigerate.
These two steps should be done ahead and can be completed days in advance, if desired.
Assemble lettuce, celery, onions and oranges in serving bowl. Mix well and toss with dressing. Sprinkle with almonds.
Serving
Suggestions
Easily doubled or tripled, this recipe makes a nice main salad for two or very small servings for 4
Originally Submitted
6/25/2012
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