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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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I got the recipe for this salad several years ago and adjusted a few things. It has become very popular at potluck gatherings. Not only is it attractive, but the blend of flavors is distinctive. Ingredients:
1/4 cup plus 2-1/2 teaspoons sugar, divided |
1/2 cup sliced almonds |
4 cups torn mixed salad greens |
1/2 cup halved and thinly sliced cucumber |
1 celery rib, sliced |
3 green onions, thinly sliced |
1/4 cup canola oil |
3 tablespoons balsamic vinegar |
1-1/2 teaspoons minced fresh parsley |
1-1/2 teaspoons minced fresh mint |
1/4 teaspoon lemon juice |
1/8 teaspoon salt |
1/8 teaspoon pepper |
1/8 teaspoon hot pepper sauce |
1 can (11 ounces) mandarin oranges, drained |
Directions:
1. In a small heavy skillet, melt 1/4 cup sugar over low heat. Add almonds and stir to coat. Spread onto a greased sheet of foil; break apart if necessary.
2. In a large bowl, combine the salad greens, cucumber, celery and onions.
3. For dressing, in a small bowl, whisk the oil, vinegar, parsley, mint, lemon juice, salt, pepper, pepper sauce and remaining sugar. Drizzle desired amount over salad; toss to coat. Top with oranges and almonds. Refrigerate leftover dressing. Yield: 8 servings.
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