Wednesday, August 10, 2011

Mandarin Orange Salad

This is a wonderful salad to bring to a dinner party. If you follow this recipe exactly and have leftover salad, it is still delicious the next day (just a tad soggy)! If you do not like soggy salad and you are only making this recipe for two people, then use your judgment and use less lettuce, dressing, etc. You can use the remainder of the lettuce and ingredients the next day to make a fresh salad. Hope that makes sense!!! Read ahead for all the ingredients.
Yield-6 People
1/3 cup vegetable oil
3 Tbsp. sugar
1 Tbsp. fresh parsley, chopped fine (or 2 tsp. dried)
3 Tbsp. apple cider vinegar
½ tsp. salt
1/8 tsp. black pepper
1/8 tsp. Tabasco®
Mix above ingredients into a glass jar.  This will make a sweet and sour salad dressing.  Refrigerate overnight to meld flavors.  Store covered.
1/3 cup sliced almonds
2 Tbsp. sugar
Place above ingredients in a nonstick pan.  Heat on medium until sugar caramelizes.  Stir constantly with a wooden spoon. 
Turn out of pan immediately…they will burn really quick.  Cool on wax paper or foil, break apart and store in a baggie until later.
1 pkg. of ready-to-eat American Blend iceberg lettuce
1 pkg. of ready-to-eat Hearts of Romaine lettuce
2 med. stalks celery (chopped into thin slices)
2 green onions (thinly chopped, green tops too)
1-11oz. can mandarin oranges (drained)
Wash and dice your celery and green onions.
Toss above ingredients together. Right before serving, add your dressing and toss. Finally, add your almonds and toss.  Everyone will love this salad!
Hint:  for 13 adults, I doubled dressing, almonds, celery, green onions, and oranges.  Then I used 2 bags of precut Romaine and 1 bag of precut tossed salad.
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