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.
1 pint mason jar
Medium sized salad bowl
- 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
- 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
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).
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.