Prep1 hr 10 mins
This is a beautiful tossed salad with spinach, romaine, and mandarin oranges with a sweet, sour, slightly spicy dressing. To top it all off, glazed sliced almonds. I first made this in culinary school, and I have made it many times. It is great for entertaining. The mandarin oranges' color just "pops" against the greens. Time includes chill time for the dressing.
- 1⁄3 cup oil
- 1⁄4 cup sugar
- 1⁄4 cup white vinegar
- 1 tablespoon chopped fresh parsley
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon hot pepper sauce (more or less Tabasco is best for this as it just brings some heat to the party)
- 1 dash black pepper
- 1⁄2 cup sliced almonds
- 3 tablespoons sugar
- 4 cups torn romaine lettuce
- 4 cups torn spinach leaves (or any combination of lettuces)
- 1 cup sliced celery
- 1 cup sliced green onion
- 1 (11 ounce) can mandarin oranges, drained
- In jar with tight-fitting lid, combine all dressing ingredients; shake well. Refrigerate 1 hour.
- In skillet, cook almonds and sugar over medium low heat until sugar melts and coats almonds, stirring frequently. Cool; break apart.
- Combine the rest of the salad ingredients.
- Toss with dressing and top with almonds--I prefer to top the salad, and at the last minute, as opposed to tossing the almonds in the salad to keep the sugar from being "washed off" by the dressing.