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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I learned to cook from my mother when I was a young girl. I like the combination of sweet tangerines and crunchy caramelized almonds in this recipe. Ingredients:
1/2 cup sliced almonds |
3 tablespoons sugar, divided |
2 medium tangerines or navel orange |
6 cups torn lettuce |
3 green onions, chopped |
2 tablespoons cider vinegar |
2 tablespoons olive oil |
1/4 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. In a small skillet, cook and stir the almonds and 2 tablespoons sugar over medium-low heat for 25-30 minutes or until the sugar is melted and the almonds are toasted. Remove from the heat. Peel and section the tangerines, reserving 1 tablespoon juice.
2. In a large bowl, combine the lettuce, onions, tangerines and almonds. In a small bowl, whisk the vinegar, oil, salt, pepper, reserved juice and remaining sugar. Pour over salad; toss to coat. Yield: 6 servings.
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