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The candied almonds provide a delightfully sweet nutty crunch to this scrumptious salad.

The Dressing:

1/3 cup canola or vegetable oil

1/4 cup granulated sugar

1/4 cup white distilled vinegar

1 tablespoon chopped flat leaf parsley

1/2 teaspoon kosher salt

1/2 teaspoon Tabasco brand sauce

Freshly ground black pepper to taste

 

Candied Almonds:

1/2 cup slivered blanched almonds

3 tablespoons granulated sugar

 

Salad:

1 (10-ounce) package Romaine salad mix

1 (10-ounce) package pre-washed fresh baby spinach

1 cup chopped celery

1/2 cup sliced green onions

1 (15-ounce) can mandarin oranges, drained

1. For the Dressing: Combine all ingredients in container of electric blender. Blend for one to two minutes until well blended.
2. For the Candied Almonds: In a heavy, nonstick skillet melt the sugar around the almonds, stirring constantly.
3. Remove from heat immediately and quickly spread onto foil-covered surface to cool. Break apart, if necessary.
4. For the Salad: Mix all salad ingredients in large serving bowl.
5. Add the candied almonds, mandarin oranges and the dressing.
6. Toss to coat well and serve immediately.

Makes 6 servings.

Nutritional Facts Per Serving: 273.6 calories; 58% calories from fat; 18.6g total fat; 0.0mg cholesterol; 222.7mg sodium; 584.7mg potassium; 25.8g carbohydrates; 3.9g fiber; 20.1g sugar; 21.9g net carbs; 5.0g protein.

Copyright 1999 Hope Pryor, please see Terms of Use.

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