1/4 cup sliced almonds
1 Tbsp plus 1 tsp sugar
Sweet-Sour Dressing (recipe below)
1/2 head lettuce, torn into bite-size pieces
2 medium stalks celery, chopped (about 1 cup)
2 green onions (with tops), thinly sliced (about 2 Tbsp)
1 can (11 oz) mandarin orange segments, drained
Cook almonds and sugar over low heat, stirring constantly, until sugar is melted and almonds are coated. Cool on waxed paper and break apart. Store at room temperature.
Prepare Sweet-Sour Dressing (see below)
Place lettuce, celery, and onions in serving bowl. Pour Sweet-Sour Dressing over salad. Toss. Add orange sements and almonds. Toss lightly.
1/4 cup vegetable oil
2 Tbsp sugar
2 Tbsp vinegar
1 Tbsp snipped parsley
1/2 tsp salt
Dash of pepper
Dash of red pepper sauce (Tobasco)
Shake all incredients in tightly covered container. Refrigerate.
Optional changes/extra info:
- can use 1/2 romaine, 1/2 iceberg/head lettuce
- can put the salad in a large ziploc to toss with dressing
- we always use double the sugared almonds - be sure not to burn them! once the sugar melts they burn easily!
- we always serve this with a cod dinner. not sure why, but it seems to be a good pairing.