Ingredients: |
Ingredients: 2 stems of Romaine lettuce
1/2 head of iceberg lettuce
2 cups of slivered almonds
1/4 cup of toasted sesame oil + 1/2 tablespoon of toasted sesame oil (divided)
1 tablespoon of butter
1 teaspoon of black pepper
1 teaspoon of sea salt
1/4 teaspoon of cayenne pepper *optional
1/2 cup of soy sauce
1/2 cup of rice vinegar
1/4 cup of mild oil (coconut, avocado, or vegetable)
2 fifteen ounce cans of Mandarin Oranges
2 to 3 tablespoons of Solo brand poppy seed cake and pie filling, 12.5 ounce can *more info on this in the post
2 tablespoons of mayonnaise *optional
2 shallots, finely minced
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Directions: |
Directions:In a skillet with low heat, add the butter and the 1/2 tablespoon of toasted sesame oil, let this warm up, but not smoking, add your sliced almonds and begin toasting. Keep a close eye on these, they can burn quickly, toss occasionally in the pan. You want these to get toasted brown but not burnt. When they are toasted, add the black pepper, sea salt and the cayenne if you want some spice.
To make the dressing, in a bowl add the rice vinegar, 1/4 cup of the toasted sesame oil, 1/4 cup of the other oil, the soy sauce, the vinegar, shallots and the 2 to 3 tablespoons of the poppy seed filling. Make sure to whisk or emulsify this well. If you want this creamy, add the 2 tablespoons of mayonnaise. *this dressing is better the longer it sits, so I like to make it a day in advance.
Wash and dry your two lettuces, then chop into small, bite sized pieces.
Drain your mandarin oranges. *you can use a few tablespoons of the juice for the dressing if you like.
I keep all the ingredients separate to make salads throughout the week. The salad is simply the crisp lettuce, toasted almonds, oranges and the dressing. I have added chicken, red peppers, red onions etc. The basic salad is also divine on its own. |
This recipe for Mandarin Orange Salad is from