Sugar Toasted Almond Spinach Salad |
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Prep Time: 30 Minutes Cook Time: 3 Minutes |
Ready In: 33 Minutes Servings: 12 |
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This recipe is easy to make, but tastes impressive and is always a big hit at barbecues. You can swap the mandarin oranges for dried cranberries depending on your personal preference. Ingredients:
1/2 cup slivered almonds |
3 tablespoons white sugar |
3/4 cup red wine vinegar |
1/3 cup salad oil |
1/3 cup white sugar |
2 tablespoons yellow mustard |
3/4 tablespoon poppy seeds |
3/4 teaspoon salt |
1 head romaine lettuce, torn into bite sized pieces |
1 (6 ounce) bag baby spinach leaves |
3/4 pound sliced mushrooms |
3/4 pound shredded swiss cheese |
1 red onion, chopped |
1 cup mandarin oranges |
Directions:
1. Combine almonds and sugar in a small skillet over medium-high heat; cook and stir until sugar is melted over almonds, about 3 minutes. Spread almonds in a single layer on waxed paper to cool.
2. To make the salad dressing, whisk together the vinegar, salad oil, sugar, mustard, poppy seeds, and salt in a bowl; set aside.
3. Toss together the romaine lettuce, spinach, mushrooms, Swiss cheese, onion, and oranges in a large bowl. Sprinkle almonds and drizzle dressing over top of salad just before serving.
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