SLUG SALAD

Slug Salad image

The slug in this recipe refers to the texture of the mandarin oranges. This is from the Firehouse Food: Cooking with San Francisco's Firefighters cookbook. They suggest only to use Girard's Champagne Dressing- but I'll leave that up to you.

Provided by cookiedog

Categories Oranges

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

2 teaspoons butter
1/3 cup slivered almonds
2 tablespoons brown sugar
2 heads butter lettuce, washed and torn into bite-sized pieces
1/2 small red onion, thinly sliced
4 ounces blue cheese, crumbled
2 (11 ounce) cans mandarin oranges, drained
champagne dressing

Steps:

To caramelize the almonds: Melt the butter in a small skillet over medium heat. Add the almonds and saute until golden, about 2 minutes.
Add the brown sugar and stir to combine. Spread the almonds on a baking sheet, separating them. Set aside to cool. When completely cooled, the almonds will have a hard, candied coating.
To assemble the salad: In a large bowl, toss the lettuce with the red onion, blue cheese, mandarin oranges, and dressing to taste.
Sprinkle the almonds over the salad and serve immediately.

Nutrition Facts : Calories 194.5, Fat 10.2, SaturatedFat 4.6, Cholesterol 17.5, Sodium 279.5, Carbohydrate 21.8, Fiber 3.3, Sugar 16.6, Protein 7

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