Mandarin Orange and Spinach Salad |
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Prep Time: 1 Minutes Cook Time: 0 Minutes |
Ready In: 1 Minutes Servings: 6 |
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This is a beautiful tossed salad with spinach, romaine, and mandarin oranges with a sweet, sour, slightly spicy dressing. To top it all off, glazed sliced almonds. I first made this in culinary school, and I have made it many times. It is great for entertaining. The mandarin oranges' color just pops against the greens. Time includes chill time for the dressing. Ingredients:
1/3 cup oil |
1/4 cup sugar |
1/4 cup white vinegar |
1 tablespoon chopped fresh parsley |
1/2 teaspoon salt |
1/2 teaspoon hot pepper sauce (more or less tabasco is best for this as it just brings some heat to the party) |
1 dash black pepper |
1/2 cup sliced almonds |
3 tablespoons sugar |
4 cups torn romaine lettuce |
4 cups torn spinach leaves (or any combination of lettuces) |
1 cup sliced celery |
1 cup sliced green onion |
1 (11 ounce) can mandarin oranges, drained |
Directions:
1. In jar with tight-fitting lid, combine all dressing ingredients; shake well. Refrigerate 1 hour.
2. In skillet, cook almonds and sugar over medium low heat until sugar melts and coats almonds, stirring frequently. Cool; break apart.
3. Combine the rest of the salad ingredients.
4. Toss with dressing and top with almonds-I prefer to top the salad, and at the last minute, as opposed to tossing the almonds in the salad to keep the sugar from being washed off by the dressing.
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