ORANGE/ALMOND CRUNCH SALAD

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ORANGE/ALMOND CRUNCH SALAD image

Categories     Citrus     Leafy Green     Side     Freeze/Chill     Quick & Easy

Yield 8 SERVINGS

Number Of Ingredients 14

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

Steps:

  • IN A SMALL SAUCEPAN OVER MEDIUM 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 A LARGE SALAD BOWL, COMBINE ROMAINE, DRAINED ORANGES, CELERY AND ONIONS. TOP WITH ALMONDS. IN A JAR WITH TIGHT FITTING LED, COMBINE THE DRESSING INGREDIENTS; SHAKE WELL. POUR OVER THE SALAD AND TOSS GENTLY.

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