ALMOND CRUNCH SALAD

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ALMOND CRUNCH SALAD image

Categories     Vegetable     Side     No-Cook     Quick & Easy

Yield YIELD: 8 SERVINGS

Number Of Ingredients 14

1/2 C. SLICED ALMONDS
3 TBLS. SUGAR
6 C. TORN ROMAINE LETTUCE
1 (11 OZ) CAN MANDARIN ORANGES,
DRAINED
1 C. SLICED CELERY
3 GREEN ONIONS, SLICED
DRESSING:
1/2 C. CANOLA OIL
1/4 C. VINEGAR
2-3 TBLS. SUGAR
1/2 TSP. SALT
1/2 TSP. GROUND MUSTARD
1/4 TSP. GARLIC POWDER

Steps:

  • IN A SMALL SUACEPAN OVER LOW HEAT, COOK AND STIR ALMONDS AND SUGAR UNTIL ALMONDS ARE COATED AND LIGHTLY BROWNED, ABOUT 3 MINUTES. SPREAD THE ALMONDS ON FOIL TO COOL; GENTLY BREAK APART. IN LARGE SALAD BOWL, COMBINE ROMAINE, ORANGES, CELERY AND ONIONS. TOP WITH ALMONDS. IN A SMALL JAR WITH LID, COMBINE THE DRESSING INGREDIENTS; SHAKE TO COMBINE WELL. POUR OVER SALAD AND SERVE.

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