ORANGE-ALMOND SALAD

Orange-Almond Salad image

Number Of Ingredients 20

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DRESSING:
1/2 teaspoon salt
1 dash of pepper
2 tablespoons sugar
2 tablespoons red wine vinegar
1/4 cup oil
1 tablespoon parsley, chopped
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SALAD:
1/4 cup sliced almonds
4 teaspoons sugar
1/4 head iceberg lettuce
1/4 head Romaine lettuce
1 cup celery, chopped
2 green onions, thinly sliced
1/2 cup green olives
1 cup artichoke hearts
1/2 cup fresh mushrooms, sliced
1 can cocktail baby corn
1 (8-ounce) can mandarin oranges, drained

Steps:

Dressing: Combine all ingredients in blender and then refrigerate. Shake well before using. Salad: In small saucepan, cook almonds and sugar over low heat. Stir constantly until sugar is melted and almonds are coated, about 3 minutes. When sugar is liquid, pour onto waxed paper. Cool and break apart, as for brittle. This can be done one day ahead. Store at room temperature. Tear lettuce and romaine into bite-sized pieces. Place greens, celery, onions, green olives, artichoke hearts, mushrooms, and baby corn in large bowl. Pour dressing on about 5-10 minutes before serving. Arrange in serving bowl or individual salad dishes. Garnish with mandarin oranges and almonds.

Nutrition Facts : Nutritional Facts Serves