Mandarin Orange Salad

 

This refreshing beauty of a salad goes back to the 70s, and, perhaps, even before that. I first remember my mother making it back then, serving it alongside one of her legendary prime rib dinners. It’s crunchy and light, with a unique combination of ingredients that makes it very special. If you are looking for something wonderful to serve to your guests, this very well could be it.

Mandarin Orange Salad

½ head iceberg lettuce
One head romaine lettuce
2 chopped scallions
1 c. chopped celery
1 15-oz. can mandarin oranges, drained
Toffee almonds (recipe below)

Toffee Almonds:
2 T. sugar
1/3 c. slivered almonds

Place sugar and almonds into a 7-inch sauté pan and set it over medium high heat. Stir occasionally until sugar begins to melt, and then stir constantly, thoroughly coating the almonds in the caramelized sugar. When the almonds turn a rich amber color, turn out onto a cold plate, and separate immediately.

Dressing:

¼ c. vegetable oil
2 T. cider vinegar
2 T. sugar
½ t. salt
Pinch of dry mustard
A few gratings freshly ground black pepper
3 to 4 drops Tabasco
2 T. chopped fresh parsley

Whisk together until thoroughly blended.

When ready to serve, toss toffee almonds, greens, etc. with dressing.

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