The candied almonds provide
a delightfully sweet nutty crunch to this scrumptious salad.
Mandarin Salad
with Candied Almonds
- 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
- For the Dressing: Combine all ingredients in container
of electric blender.
Blend for one to two minutes until well blended.
- For the Candied Almonds: In a heavy, nonstick skillet melt
the sugar around the
almonds, stirring constantly.
- Remove from heat immediately and quickly spread
onto foil-covered surface to cool. Break apart, if necessary.
- For the Salad: Mix all salad ingredients in large
serving bowl.
- Add the candied almonds, mandarin oranges and the
dressing.
- 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,
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