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Prep Time: 25 Minutes Cook Time: 3 Minutes |
Ready In: 28 Minutes Servings: 16 |
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A slightly sweet dressing with the crunchiness of sugared almonds makes this an outstanding salad! Recipe is requested every time it is served. Found recipe in Woman's Day magazine in 1995. Ingredients:
1/2 cup vegetable oil |
1/4 cup cider vinegar |
1/4 cup sugar |
2 tablespoons finely chopped fresh parsley |
1 teaspoon salt |
1/4 teaspoon hot pepper sauce |
1 cup sliced almonds |
1/3 cup sugar |
1 head iceberg lettuce |
1 head romaine lettuce |
2 cups chopped celery |
2 (11 ounce) cans mandarin oranges, drained |
1 cup thinly sliced red onion |
Directions:
1. Shake first 6 dressing ingredients in a jar and refrigerate.
2. Stir almonds and sugar in a small pan over medium heat until sugar melts and starts to caramelize and almonds are very lightly toasted.
3. Scrape into metal bowl and cool to room temperature.
4. Break up and store covered at room temperature.
5. Just before serving, put chopped lettuces in a large bowl.
6. Add celery, oranges, onions and almonds.
7. Shake dressing well and pour over salad.
8. Toss to mix and coat.
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