Recipe: Almond Mandarin Salad

Almond Mandarin Salad

This salad was made by all my girls for the Culinary Life Skills class.  It is so flavorful and is perfect for any meal for guests!  Great for your upcoming spring or summer meals. :)

Sugared Almonds:

1/4 cup sliced almonds

1 tbsp. + 1 tsp. granulated sugar

Sweet and Sour Dressing:

2 tbsp. vegetable oil

1 tbsp. apple cider vinegar

1 tbsp. granulated sugar

1/4 tsp. salt

dash pepper

dash hot sauce

1 1/2 tsp. fresh parsley, finely chopped

Salad:

4 cups romaine lettuce, washed and thoroughly dried

1/2 cup celery, thinly sliced

2 tbsp. green onion, sliced 1/4-inch thick

6 oz. canned mandarin oranges, drained

In a small skillet over medium heat, cook the almonds and sugar, stirring occasionally.  Thoroughly coat the almonds, watching carefully to ensure that almonds do not burn (reduce heat once sugar dissolves to a clear syrup).  Immediately move the sugarcoated almonds to a piece of wax paper or parchment paper to cool.  Once cooled, break the almonds apart and store them in an airtight container until ready to use.

Finely chop the parsley and whisk together with the rest of the dressing ingredients.  Cover and store in the refrigerator until ready to use.

Clean and prepare the salad vegetables.  Drain mandarin oranges.

When ready to serve, whisk the dressing well and toss it together with the salad vegetables.  Gently toss in the mandarin oranges.

Plate the salad and garnish with the sugarcoated almonds.

Yield:  4 servings