Mandarin Salad with Candied Almonds

The candied almonds provide a delightfully sweet nutty crunch to this refreshing romaine lettuce, spinach and Mandarin orange salad.

Recipe Ingredients:

Dressing:
1/3 cup light olive oil
1/4 cup granulated sugar
1/4 cup white distilled vinegar
1 tablespoon chopped flat leaf parsley
1/2 teaspoon kosher or sea 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

Cooking Directions:

1. For Dressing: Combine all ingredients in container of electric blender. Blend for one to two minutes until well blended.
2. For 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 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 Information Per Serving (1/6 of recipe): 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.

Recipe by Hope Cantil; copyright © 1999; property of CooksRecipes.com. See Terms of Use.