This salad complements any entree. The fruit contributes color, the almonds provide crunch and the dressing lends a lightly sweet flavor.—Louise Fauth, Foremost, Alberta
- 8 cups torn romaine
- 1 can (11 ounces) mandarin oranges, drained
- 2 green onions, thinly sliced
- 1/4 cup slivered almonds, toasted
- 1/4 cup sugar
- 1/4 cup vegetable oil
- 1/4 cup white vinegar
- In a bowl, toss the first four ingredients. In a jar with a tight-fitting lid, combine sugar, oil and vinegar; shake well. Drizzle over salad and toss to coat. Yield: 8 servings.
Originally published as Romaine with Oranges and Almonds in Country Woman March/April 2000, p37
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