 |
 |
 |
 |
|
|
Crunchy Mandarin Almond Salad (Makes: 4-6 servings) 4 tablespoons sugar, divided ½ cup slivered almonds 2 tablespoons White House Apple Cider Vinegar ¼ cup olive oil 1 tablespoon fresh parsley, minced ½ teaspoon salt 1/8 teaspoon pepper 1/8 teaspoon hot sauce 1 bunch mixed greens, torn 1 can (11 oz. mandarin oranges) 1 small red onion, sliced MELT three tablespoons of sugar over low heat in a small skillet. Add almonds and stir until coated. Set aside to cool. Once cool, gently break apart the clusters of almonds. SHAKE in a container with a tight-fitting lid, vinegar, oil, parsley, pepper, hot sauce and remaining sugar. COMBINE just before serving, lettuce, oranges, onion and almonds in a large salad bowl. SERVE dressing over salad and toss. | |
>> return to recipes | |
 | |
