Sweet and Crunchy Garden Salad

Total Time:
55 min
Prep:
20 min
Inactive:
30 min
Cook:
5 min

Yield:
4 to 6 servings
Level:
Intermediate

CATEGORIES
Ingredients
  • 1 cup sliced or slivered almonds
  • 1/2 cup sugar
  • 1 head iceberg lettuce, rinsed
  • 1 head romaine lettuce, rinsed
  • 1 cup vegetable oil
  • 1/4 cup red wine vinegar
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon salt
  • Dash of black pepper
  • Dash of cayenne
  • 3 green onion (scallion) tops, thinly sliced
  • One 22-ounce can mandarin oranges, drained and chilled
Directions

Mix the almonds with 1/4 cup of the sugar in a medium saucepan. Cook over medium heat, stirring as the sugar melts and the almonds brown. Carefully spread the almonds on an ungreased baking sheet to cool, using a metal spatula; the nuts will be very hot. When completely cooled, break the candied almonds into tiny pieces.

Tear the iceberg and romaine lettuce into pieces and transfer them to a salad bowl. Cover and refrigerate if not serving immediately.

Combine the oil, vinegar, remaining 1/4 cup sugar, and the parsley, salt, pepper and cayenne in a bowl, and mix well. Chill covered, in the refrigerator, until ready to serve.

Combine the lettuce, sliced green onions, candied almonds and orange segments in a large salad bowl. Just before serving, toss the salad with enough dressing to coat the greens.

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    This recipe is featured in:

    Winter Entertaining Guide