Mandarin Orange Salad With Candied Almonds

Good enough for a special occasion. Recipe from Junior League of Nashville’s Notably Nashville Cookbook.

• Ready In: 25 mins
• Serves: 4

Ingredients

• For the Salad

• 1⁄2 head leaf lettuce, torn
• 1⁄2 head romaine lettuce, chopped
• 2  green onions, sliced thin
• 1⁄2 cup dried cranberries
• 1 (8 ounce) can mandarin oranges, drained

• Red Wine Vinaigrette

• 1⁄4 cup  vegetable oil
• 2  tablespoons red wine vinegar
• 3  drops Tabasco sauce
• 1  tablespoon  chopped parsley
• 2  tablespoons sugar
• 1⁄2 teaspoon salt
•  fresh ground black pepper

• Sugared Almonds

• 3  tablespoons sugar
• 1⁄2 cup  sliced almonds

Directions

1. Mix the vegetable oil, vinegar, Tabasco sauce, parsley, sugar, salt & pepper in a bowl.
2. For the Salad: Combine the leaf lettuce, romaine lettuce, scallions, celery, cranberries and oranges in a salad bowl and mix gently. Add the Red Wine Vinaigrette and toss to coat well.
3. For the Candied Almonds: Combine the sugar and almonds in a skillet over medium-low heat and cook until the sugar melts, stirring occasionally. Cook until the almonds are evenly coated, stirring constantly. Spread on waxed paper and separate with forks to cool.