Sweet and Crunchy Garden Salad

This salad is delicious. Dovetailing Tip: Reserve some dressing from this recipe to use on day 2 instead of making ranch dressing.

Prep time:
Cook time:
Serving size: 4
Calories per serving: 806

Ingredients:
1 cup sliced or slivered almonds
1/2 cup sugar
1 head iceberg lettuce, rinsed
1 head romaine lettuce, rinsed
1 cup vegetable oil
1/4 cup red wine vinegar
1 tablespoon chopped fresh parsley
1 teaspoon salt
dash of black pepper
dash of cayenne
3 green onions (scallion) tops, thinly sliced
1-22 ounces can mandarin oranges, drained and chilled


Directions:
Mix the almonds with 1/4 cup of the sugar in a medium saucepan. Cook over medium heat, stirring as the sugar melts and the almonds brown. Carefully spread the almonds on an ungreased baking sheet to cool, using a metal spatula; the nuts will be very hot. When completely cooled, break the candied almonds into tiny pieces.

Tear the iceberg and romaine lettuce into pieces and transfer them to a salad bowl. Cover and refrigerate if not serving immediately.

Combine the oil, vinegar, remaining 1/4 cup sugar, and the parsley, salt, pepper and cayenne in a bowl, and mix well. Chill covered, in the refrigerator, until ready to serve.

Combine the lettuce, sliced green onions, candied almonds and orange segments in a large salad bowl. Just before serving, toss the salad with enough dressing to coat the greens.

Source: foodnetwork.com


Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.



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