Prep 0 mins
Cook 12 mins
Found this in the book At Home Cafe. I have modified it a little. It is great if you add crumbled blue cheese, mushrooms, shredded chicken and dried cranberries on top also. You can glaze the almonds and dressing ahead to save time.
- 1⁄2 teaspoon salt
- black pepper, to taste
- 2 tablespoons sugar
- 4 tablespoons vinegar, white balsamic
- 1⁄4 cup oil
- 6 drops Tabasco sauce (we like some zing)
- 2 tablespoons chopped fresh parsley
- 1⁄2 cup sliced almonds
- 3 tablespoons sugar
- 1 (12 ounce) bag mixed greens
- 2 green onions, chopped
- 1⁄8 cup sliced red onion
- 1 (15 ounce) can mandarin oranges, drained
- For dressing, combine first seven ingredients (from salt through parsley). Whisk until well blended.
- For glazed almonds, combine almonds and sugar in a small skillet. Heat on low and stir constantly until sugar is dissolved and almonds are well coated. Sugar can caramelize quickly and burn--watch closely.
- Pour onto waxed paper to cool.
- Once cooled, break into small pieces.
- To serve the salad, combine greens, onions and mandarin oranges into a large salad bowl. Pour dressing over the salad and toss to combine.
- Sprinkle glazed almonds on top and serve.
This paired well with a simple dinner of fried eggs and leftover saffron rice. I substituted cara cara oranges for canned mandarins. I tested with avocado oil; mixed greens from the farmer's market. Very good and simple to make! Prepared for Recipe Swap #86 in Australian/NZ forum.
We loved all the ingredients in this salad. Will make again soon. Thanks for posting.
Boy this is a great salad! I don't care for raw onions so left them off, otherwise made as directed and would not change a thing. The dressing for this is simple and delicious, and the candied almonds really put this over the top. Loved this - thanks for sharing the recipe! Made for the Best of 2011 event, recommended by gailanng