From: OPL Co-worker
This recipe is always a hit! The candied almonds add wonderful flavor and crunch; the dressing adds the final touch. I especially like to use green leaf lettuce from the garden - the oranges are so pretty among the bright greens.
green leaf lettuce
1 can Mandarin oranges, drained
Candied Almonds:
1 c. sliced almonds
4 T. brown sugar
Dressing:
½ c. oil
¼ c. vinegar
¼ c. sugar or agave nectar
1 t. salt
Candied Almonds:
In medium skillet, stir almonds and sugar continuously over medium heat until brown and coated. Spread on waxed paper to cool. Store extras in sealed container for later use.
Dressing:
Mix oil, vinegar, sugar and salt in jar or salad dressing bottle; shake until blended.
Toss lettuce, oranges, and almonds. Just before serving, add dressing and toss.
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