Tropical Tossed Salad

Name: Tropical Tossed Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 12 servings.
Ingredients: 6 tablespoons sugar, divided; 1/2 cup slivered almonds; 1/4 cup vegetable oil; 2 tablespoons cider vinegar; 1 tablespoon minced fresh parsley; 1/2 teaspoon salt; Dash pepper; Dash hot pepper sauce; 6 cups torn iceberg lettuce; 5 cups torn romaine; 1 can (11 ounces) mandarin oranges, drained; 1/2 cup chopped red onion

For a yummy tropical salad embellished with mandarin oranges, try this recipe. The dressing is also very zippy which everyone will love.—Carol Wakley, North East, Pennsylvania

Ingredients

6 tablespoons sugar, divided
1/2 cup slivered almonds
1/4 cup vegetable oil
2 tablespoons cider vinegar
1 tablespoon minced fresh parsley
1/2 teaspoon salt
Dash pepper
Dash hot pepper sauce
6 cups torn iceberg lettuce
5 cups torn romaine
1 can (11 ounces) mandarin oranges, drained
1/2 cup chopped red onion

Directions

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.