Mandarin Orange Tossed Salad
1/2 cup slivered almonds
3 T. sugar
1/2 head iceberg lettuce
1/2 head romaine or leafy lettuce (or try spinach)
1/2 sweet, red onion, sliced into rings
1 (11-oz) can mandarin oranges, drained
3 T. orange juice
3 T. vegetable oil (try olive)
2 T. vinegar
1 T. sugar or honey
1-2 t. poppy seeds, optional
1/4 t. salt
In frying pan, heat 3 T. sugar over med-low heat until melted (sugar
turns liquid). Sprinkle almonds into sugar and stir to coat (almonds
clump together). Pour onto a greased plate and let cool; separate.
Tear clean, dry greens into bite-sized pieces. Toss greens with sliced
onion rings (reserve some for garnish),
drained oranges, and cooled,
separated candied almonds.
Shake dressing ingredients together until combined. When ready to
serve, pour dressing over salad and toss gently to coat. Garnish with
onion rings. Serve immediately. Serves 6.
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