MANDARIN ORANGE SALAD
|This salad is great for any special occasion. Tossed greens with Mandarin Orange slices topped with toasted almonds and oil and white wine vinegar dressing. Serves 8.
|1/4 cup||White wine vinegar||50 mL|
|1/3 cup||Olive Oil||75 mL|
|1-1/2 tsp||Granulated sugar||7 mL|
|1/2 tsp||Salt||2 mL|
|6 to 8 cups||Torn salad greens, such as spinach & romaine||1.5 to 2 L|
|2||Green Onions, sliced||2|
|3||Celery hearts, sliced||3|
|1 medium||Carrot, shredded||1|
|11 oz can||Mandarin oranges, chilled and drained||295 mL can|
|1/2 cup||Sliced almonds||125 mL|
|3 tbsp.||Granulated sugar||50 mL|
|Combine wine vinegar, oil, sugar and salt. Shake well and chill.
In a small skillet cook almonds and sugar over medium-low heat until sugar melts and almonds are coated, stirring frequently. Turn onto foil, let cool and break into small pieces.
Just before serving, combine greens, celery, carrots, green onions and oranges. Shake dressing again and pour over salad; toss to coat. Sprinkle with almonds. Serve.
Note: I sometimes add 2 cans of drained Mandarin Oranges.