My Top Picks Winter Favorites

Mandarin Oranges and Almond Salad

A light salad that pairs well with a variety of main dishes.

Ingredients

  • 1/3 c. sliced almonds
  • 1 Tbls. sugar (see note below)
  • 1 c. mixed greens
  • 5-6 cups romaine lettuce, torn
  • 2 stalks celery, chopped
  • 2 green onions, chopped
  • 11 oz. can mandarin oranges, drained

Dressing

  • 1/4 c. canola oil
  • 2 Tbls. sugar
  • 2 Tbls. red wine vinegar
  • 1 Tbls. snipped fresh parsley
  • 1/2 t. salt
  • dash of pepper
  • dash of Tabasco or Cholula hot sauce

Instructions

Cook almond and 1 Tbls. sugar in Teflon pan over medium-high heat, stirring constantly until almonds are caramelized (about 3-5 minutes) then remove from burner and cool on a plate.

Dressing: Combine oil, 2 tablespoon sugar, vinegar, parsley, salt, pepper and Tabasco; mix well.

Mix lettuce, celery, onions and orange sections. Drizzle with dressing and top with almonds.

NOTE: Serves 6-8. Don't need to sugar almonds if you prefer not to. I sometimes like to toast them instead.