Mandarin Orange Salad
Alright – this is my “go-to” salad, and it’s an old school betty crocker recipe – black and white pictures in the cookbook and everything! Mike loves this one because of the candied almonds and mandarin oranges – every time I make it I think it changes just a touch, but those two ingredients remain the same. We had this for dinner last night without adding any additional protein, give it a try!
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Mandarin Orange Salad
Yield: 2-4 servings
Prep Time: 5 minutes
Total Time: 15 minutes
Ingredients:
Ingredients for the salad:
Your preferred lettuce - I use dark greens or spinach
1 (15 ounce) can of mandarin oranges
1/2 cup of slivered almonds
Scant 3/4 cup of sugar (which means a little less than)
4 scallions, chopped
2 tablespoons of cilantro, minced
Ingredients for the dressing:
1/4 cup of vegetable oil
2 tablespoons of vinegar
2 tablespoons of sugar
Pinch of salt and pepper
A few dashes of tobasco sauce
Directions:
In a small saucepan heat the sugar and the almonds on medium to medium low heat. You want to mix it around often, but not constantly. You want the sugar to get hot and turn a caramel color covering the almonds. When it's completely dark and you can no longer identify the granules of sugar pour out onto a piece of tin foil and let it cool. That's the most difficult part right there and it just so happens to be the best part!
Assemble the salad how you would like - add chicken or strawberries, omit an ingredient - whatever, make it yours and serve!
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Simple and delicious!