Make dressing using the last 5 ingredients. Refrigerate for an
hour. Shake to help sugar dissolve faster.
In a cast iron skillet, stir together 2 TBSP sugar with the sliced
almonds. Cook over low heat until sugar is caramelized and
the almonds are golden brown. Cool.
In a large salad bowl, mix the remaining ingredients. Add
dressing and toss well to coat evenly. Garnish with
caramelized almonds.
Originally Submitted
2/24/2015
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