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Mixed greens with almonds, mandarins, tomatoes

Mandarin Orange Almond Lettuce Salad

Mixed greens tossed with a sweet and tangy homemade vinagertte. Topped with candied onions and mandarins, this salad is a winner.
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Prep Time 25 minutes
Course Salad
Servings 8

Equipment

  • 1 pint mason jar
  • Small skillet
  • Medium sized salad bowl
  • Cutting board

Ingredients
  

Dressing

  • 2 T distilled white vinegar
  • 1/2 tsp salt
  • 2 T sugar
  • 1/4 c vegetable oil
  • 1/8 tsp pepper
  • 1 tsp parsley flakes

Caramelized Almonds

  • 1/4 c almonds
  • 2 T sugar

Salad

  • 1/2 head iceberg lettuce chopped
  • 1 bag mixed greens of your choice
  • 1 c chopped celery
  • 2 green onions (scallions) chopped
  • 1 T chopped fresh parsley (optional)
  • 1 11 oz can mandarin oranges

Instructions
 

Dressing

  • In pint-size mason jar combine vinegar, salt, sugar, oil, pepper, parsley. Screw lid on tight and shake vigorously to mix contents. Refrigerate at least 4 hours (overnight is ideal).

Caramelized Almonds

  • Place 2 T. sugar and almonds in small skillet. Cook over medium-low heat until sugar melts and almonds are brown. Stir constantly and watch carefully to prevent burning. This takes several minutes. Remove from heat and cool at room temp.

Salad

  • Toss together the chopped lettuce, mixed greens, celery, green onions, and fresh parsley. Just before serving, toss with dressing and top with almonds and mandarin oranges. It is best to go light on the dressing otherwise your salad will be too wet and soggy. It has robust flavor and in this case, less is more. I always have extra dressing that I store in the fridge.