Saturday, May 7, 2011

Mandarin Salad--My Brunch Tradition

Category: Fruits and Vegies
Difficulty Rating: Easy

When you don't have a lot of cash and want to have a brunch for a bunch, this salad can be your best friend! It's happy, delicious and looks really pretty! The candied almond slices really make it special. My family will recognize this because I have made it so many times I can make it in my sleep. It never fails to please!

Note: If you feel like it, add some sliced avocados around on top after you've tossed it or plated it.

Ingredients and Directions:

Place in a medium salad bowl:

1/2 small head lettuce, washed, crisped and torn into bite-size pieces (3 C)
1/2 bunch romaine lettuce, torn into bite-size pieces (3C)
2 medium celery stalks, chopped (1 C)
2 med. thinly sliced green onions
1 can (11 oz.) mandarin orange segments, drained

Sweet and Sour Dressing:

Whisk the following in a small bowl:

1/4 C vegetable oil
2 T sugar
2 T white vinegar
1T chopped fresh parsley
1/2 t salt
dash pepper
dash red pepper sauce

Sugared Almonds:

In a no-stick frying pan or saucepan, put 4 t sugar over low heat about 10 minutes, stirring constantly, until sugar is melted and almonds are coated. They should turn light brown but don't let many get black. You'll have to take those out! Remove the almonds from the pan and cool them, breaking them apart, on a sheet of baking parchment or a buttered plate.

Sprinkle almonds on top of greens and oranges, then pour on salad dressing and toss lightly. If the salad is going to be seen in the salad bowl, toss it BEFORE you put on the oranges, then put them in a pile in the middle of the greens and sprinkle the almonds on after that. It's so easy and so pretty!

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