4-6 SERVINGS | PREP TIME: 15 MIN
Ingredients
- 4 tbsp. sugar, divided
- ½ cup slivered almonds
- ¼ cup vegetable oil
- 2 tbsp. vinegar
- 1 tbsp. minced fresh parsley
- ½ tsp. salt
- ⅛ tsp. pepper
- ⅛ tsp. hot pepper sauce
- 1 bunch red leaf lettuce, torn
- 1 can (11 oz. mandarin oranges, drained)
- 1 small red onion, sliced
Directions
- In a small skillet, melt 3 tbsp. of sugar over low heat. Add almonds and stir until coated. Cool, break into small pieces and set aside.
- In a jar with a tight-fitting lid, combine the oil, vinegar, parsley, salt, pepper, hot pepper sauce and remaining sugar. Shake well.
- Just before serving, combine the lettuce, oranges, onion and almonds in a large salad bowl.
- Shake dressing, pour over salad and toss.
Notes
I decided to add sliced grilled chicken and dinner rolls to make it a full meal. If you don’t want to grill you can pan cook, either whole breast or bite sized pieces. I gave up on candied almonds after too many burned almonds and burned fingers…tended to clump…now I just toast slivered or sliced almonds. In this case you only need one tablespoon of sugar for the dressing.
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