Mandarin Salad
½ C. sliced almonds
2 T. granulated sugar
¼ head iceberg lettuce, torn or cut up
¼ head romaine lettuce, torn or cut up
European salad greens (optional)
2 stalks celery, sliced thinly up the stalk
2 green onions, sliced thinly
1 can mandarin oranges, drained
Dressing:
¼ C. salad oil
2 T. granulated sugar
2 T. vinegar (use rice vinegar)
½ t. salt
dash black pepper
dash red pepper (cayenne)
fresh parsley chopped fine
Cook almonds and sugar in non-stick pan over medium heat, stirring constantly, until the sugar melts and caramelizes and covers the almonds (10-15 minutes). After the sugar caramelizes, stop immediately because it can scorch easily.
Combine all ingredients except oil. Drizzle oil into the other ingredients slowly while stirring briskly with a wire whisk.
Combine all ingredients and put dressing on just before serving.
For a party of 30, I use 1 head of iceberg and one head of romaine, 5 cans oranges, 2 C. nuts and I multiply the dressing by 4.
