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.

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