Dynamite Orange-Almond Salad

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.

• Ready In: 12 mins
• Serves: 6-8

Ingredients

• 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

Directions

1. For dressing, combine first seven ingredients (from salt through parsley). Whisk until well blended.
2. 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.
3. Pour onto waxed paper to cool.
4. Once cooled, break into small pieces.
5. To serve the salad, combine greens, onions and mandarin oranges into a large salad bowl. Pour dressing over the salad and toss to combine.
6. Sprinkle glazed almonds on top and serve.