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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Sugar-coated almonds give this lettuce salad just the right amount of crunch. Whenever I make this for luncheons, it's always a success. Ingredients:
toasted almonds: |
2 tablespoons sugar |
1 tablespoon butter |
1 tablespoon water |
1/2 cup sliced almonds |
dressing: |
1/2 cup vegetable oil |
1/2 cup tarragon or white wine vinegar |
2-1/2 teaspoons sugar |
2 teaspoons minced fresh parsley |
1/2 teaspoon dried tarragon |
1/2 teaspoon dijon mustard |
1/2 teaspoon salt |
1/4 teaspoon pepper |
salad: |
8 cups torn romaine |
6 cups torn bibb lettuce |
1 can (15 ounces) mandarin oranges, drained |
1 cup thinly sliced green onions |
Directions:
1. In a skillet over medium heat, cook sugar, butter and water, stirring constantly, until a syrup is formed. Add almonds; cook and stir for 4-6 minutes or until almonds are coated and browned. Set aside.
2. In a jar with tight-fitting lid, combine dressing ingredients; shake well. In a large bowl, combine greens, oranges and onions. Break almonds apart and add to salad. Add dressing and toss. Serve immediately. Yield: 12-14 servings.
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