Prep 15 mins
Cook 10 mins
The slug in this recipe refers to the texture of the mandarin oranges. This is from the Firehouse Food: Cooking with San Francisco's Firefighters cookbook. They suggest only to use Girard's Champagne Dressing- but I'll leave that up to you.
- 2 teaspoons butter
- 1⁄3 cup slivered almonds
- 2 tablespoons brown sugar
- 2 heads butter lettuce, washed and torn into bite-sized pieces
- 1⁄2 small red onion, thinly sliced
- 4 ounces blue cheese, crumbled
- 2 (11 ounce) cans mandarin oranges, drained
- champagne dressing
- To caramelize the almonds: Melt the butter in a small skillet over medium heat. Add the almonds and saute until golden, about 2 minutes.
- Add the brown sugar and stir to combine. Spread the almonds on a baking sheet, separating them. Set aside to cool. When completely cooled, the almonds will have a hard, candied coating.
- To assemble the salad: In a large bowl, toss the lettuce with the red onion, blue cheese, mandarin oranges, and dressing to taste.
- Sprinkle the almonds over the salad and serve immediately.
The fruit/cheese/nut combination salads always work the charm for us. This was no exception. Used fresh mandarin segments.
AAAAABSOLUTELY LOVED THIS SALAD! Easy, yet elegant to serve (just don't mention the name, of course, that IS what made me choose it!!). My whole family enjoyed this tonight. The only change I might make is to select another dressing - I made it as directed using Girard's Champagne dressing, and DH and DD don't like mustard AT ALL. It has mustard seed in the dressing, and they both noticed, so it is simply personal preference - I love it, so I will make it with something else for them next time - and believe me, there WILL be a next time! **Made for Beverage Tag 2008**