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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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For our orangy occasion, I topped the colorful layers of this appealing salad with mandarin oranges. Presented in a glass bowl, it looks beautiful on a buffet. —Susan West North Grafton, Massachusetts Ingredients:
1/4 cup sliced almonds |
2 tablespoons sugar |
6 cups shredded lettuce |
1 can (8 ounces) sliced water chestnuts, drained |
1 cup frozen peas, thawed and well drained |
1/2 medium cucumber, sliced |
2 medium tomatoes, cut into thin wedges |
2 cups (8 ounces) shredded part-skim mozzarella cheese |
1 can (15 ounces) mandarin orange, drained |
dressing: |
1/4 cup canola oil |
2 tablespoons sugar |
2 tablespoons cider vinegar |
1/4 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. In a large skillet, cook and stir almonds and sugar over low heat until sugar is dissolved and almonds are coated. Spread almonds on waxed paper and set aside.
2. In a large salad bowl, layer the lettuce, water chestnuts, peas, cucumber, tomatoes, cheese and oranges. Sprinkle with the sugared almonds. Cover and refrigerate for at least 2 hours.
3. In a small bowl, whisk the dressing ingredients. Pour over salad. Yield: 10-12 servings.
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