Sweet and Crunchy Garden Salad
- 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
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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