Publisher Photo
Publisher Photo
Sugar-coated almonds give this lettuce salad just the right amount of crunch. Whenever I make this for luncheons, it's always a success.
MAKES:
12-14 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
12-14 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • TOASTED ALMONDS:
  • 2 tablespoons sugar
  • 1 tablespoon butter
  • 1 tablespoon water
  • 1/2 cup sliced almonds
  • DRESSING:
  • 1/2 cup vegetable oil
  • 1/2 cup tarragon or white wine vinegar
  • 2-1/2 teaspoons sugar
  • 2 teaspoons minced fresh parsley
  • 1/2 teaspoon dried tarragon
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • SALAD:
  • 8 cups torn romaine
  • 6 cups torn Bibb lettuce
  • 1 can (15 ounces) mandarin oranges, drained
  • 1 cup thinly sliced green onions

Directions

In a skillet over medium heat, cook sugar, butter and water, stirring constantly, until a syrup is formed. Add almonds; cook and stir for 4-6 minutes or until almonds are coated and browned. Set aside.
In a jar with tight-fitting lid, combine dressing ingredients; shake well. In a large bowl, combine greens, oranges and onions. Break almonds apart and add to salad. Add dressing and toss. Serve immediately. Yield: 12-14 servings.
Originally published as Nutty Mandarin Salad in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p75

Nutritional Facts

3/4 cup: 134 calories, 10g fat (2g saturated fat), 2mg cholesterol, 104mg sodium, 10g carbohydrate (8g sugars, 2g fiber), 2g protein.

  • TOASTED ALMONDS:
  • 2 tablespoons sugar
  • 1 tablespoon butter
  • 1 tablespoon water
  • 1/2 cup sliced almonds
  • DRESSING:
  • 1/2 cup vegetable oil
  • 1/2 cup tarragon or white wine vinegar
  • 2-1/2 teaspoons sugar
  • 2 teaspoons minced fresh parsley
  • 1/2 teaspoon dried tarragon
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • SALAD:
  • 8 cups torn romaine
  • 6 cups torn Bibb lettuce
  • 1 can (15 ounces) mandarin oranges, drained
  • 1 cup thinly sliced green onions
  1. In a skillet over medium heat, cook sugar, butter and water, stirring constantly, until a syrup is formed. Add almonds; cook and stir for 4-6 minutes or until almonds are coated and browned. Set aside.
  2. In a jar with tight-fitting lid, combine dressing ingredients; shake well. In a large bowl, combine greens, oranges and onions. Break almonds apart and add to salad. Add dressing and toss. Serve immediately. Yield: 12-14 servings.
Originally published as Nutty Mandarin Salad in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p75

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