Ingredients: |
Ingredients: Sugared Almonds:
1/4 cup sliced almonds
4 teaspoons sugar
Sweet-Sour Dressing:
1/4 cup vegetable oil
2 tablespoons sugar
2 tablespoons white or cider vinegar
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
Dash pepper
Dash red pepper sauce
Salad:
1/2 small head lettuce, torn into bite-size pieces (3 cups)
1/2 bunch romaine lettuce, torn into bite-size pieces (3 cups)
2 medium celery stalks, chopped (1 cup)
2 medium green onions, thinly sliced (2 tablespoons)
1 can (11 oz) mandarin orange segments, drained
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Directions: |
Directions:1. In 1-quart saucepan, cook almonds and 4 teaspoons sugar over low heat about 10 minutes, stirring constantly, until sugar is melted and almonds are coated; cool and break apart.
2. In tightly covered container, shake all dressing ingredients. Refrigerate until serving time.
3. In large bowl, toss salad ingredients, dressing and almonds. Serve immediately.
Substitution:
Buy almonds already done. They are called ALL NATURAL ALMOND ACCENTS HONEY ROASTED (located in salad topping area of your store)
Six cups of any combination of salad greens can be used instead of the head lettuce and romaine
Tip for success:
Be sure to tear the greens by hand instead of chopping with a knife. A chemical reaction between the greens and the metal knife will cause the edges of the greens to brown.
Variation:
For Crunchy Chicken Mandarin Salad, make salad as directed. Divide among 6 individual serving plates. Top each serving with a grilled boneless skinless chicken breast, sliced (warm or cold). Sprinkle each salad with 2 tablespoons wide or regular chow mein noodles.
Nutrition Information:
1 Serving: Calories 170 (Calories from Fat 100); Total Fat 12g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 0mg; Sodium 220mg; Total Carbohydrate 15g (Dietary Fiber 2g, Sugars 12g); Protein 2g Percent Daily Value*: Vitamin A 25%; Vitamin C 45%; Calcium 4%; Iron 6% Exchanges: 1/2 Fruit; 0 Other Carbohydrate; 2 Vegetable; 2 Fat Carbohydrate |
This recipe for Mandarin Salad is from