Sweet and Sour Dressing:
Cook almonds and sugar over low heat, stirring constantly, until sugar is melted with almonds are coated. Cook and break apart. Store at room temperature. Place lettuce and romaine in plastic bag; add celery and onions.
For dressing: Shake all ingredients in tightly covered jar; refrigerate. Pour sweet-sour dressing into bag; add orange segments. Close bag tightly and shake until salad greens and orange segments are well coated. Add almonds and shake.
Do-ahead Tip: Before dressing is added, bag of salad greens can be closed tightly and refrigerated no longer than 24 hours.
Pineapple Salad: Substitute 1 (13oz.) can of pineapple chunks, drained, for mandarin orange segments and snipped mint leaves for the parsley.
By Robin from Washington, IA
Add your voice! Click below to comment. ThriftyFun is powered by your wisdom!