Ingredients Jump to Instructions ↓

  1. 6 tablespoons sugar, divided

  2. 1/2 cup slivered almonds

  3. 1/4 cup vegetable oil

  4. 2 tablespoons cider vinegar

  5. 1 tablespoon minced fresh parsley

  6. 1/2 teaspoon salt Dash pepper Dash hot pepper sauce

  7. 6 cups torn iceberg lettuce

  8. 5 cups torn romaine

  9. 1 can (11 ounces) mandarin oranges, drained

  10. 1/2 cup chopped red onion

Instructions Jump to Ingredients ↑

  1. In a heavy saucepan over medium-low heat, cook and stir 4 tablespoons of sugar until melted and golden brown. Stir in the almonds until well coated. Remove to waxed paper to cool. In a small bowl, whisk the oil, vinegar, parsley, salt, pepper, hot pepper sauce and remaining sugar. In a large bowl, combine the lettuces, oranges and onion. Break apart caramelized almonds; add to salad. Drizzle with dressing and toss to coat. Yield: 12 servings.


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