Ingredients
- 1/4 cups sliced almonds
- 1 Tbsp. and 1 tsp. sugar
- 1/4 head lettuce, torn into bite-sized pieces
- 1/4 bunch romaine, torn into bite-sized pieces
- 1 can mandarin orange segments, drained (11 oz.)
- 2 medium stalks celery, chopped
- 2 green onions with tops, thinly sliced
Sweet-Sour Dressing:
- 1/4 cup vegetable oil
- 2 Tbsp. sugar
- 2 Tbsp. vinegar
- 1 Tbsp. snipped parsley
- 1/2 tsp. salt
- dash pepper
- dash red pepper sauce
Directions
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 can pineapple chunks, (13oz.), drained, for mandarin orange segments and snipped mint leaves for the parsley.
By Robin from Washington, IA
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