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Mandarin Orange Salad with Romaine and Iceberg Lettuce

This fresh chopped salad with crispy sugared almonds and mandarin oranges is bursting with flavors and textures.
Prep Time 30 minutes
Servings 4

Ingredients

Salad Ingredients

  • 1 cup sliced almonds
  • 3 Tablespoons sugar
  • 1/2 head iceberg lettuce chopped
  • 1/2 head romaine lettuce chopped
  • 1 cup celery finely chopped
  • 2 whole green onions finely chopped
  • 11 ounce can mandarin oranges drained

Salad Dressing

  • 1/2 tsp salt
  • 1/3 cup vegetable oil
  • 1 Tablespoon parsley fresh and finely chopped
  • 2 Tablespoons apple cider vinegars
  • 2-3 dashes Tabasco sauce
  • 2 Tbs granulated sugar

Instructions

Directions for the Salad:

  • Put sugar and almonds in a medium saucepan. Cook on low to medium high heat , stirring constantly. They will be done with the sugar is almost melted. Remove from heat and turn out onto a sheet of wax or parchment paper. The time between the sugar melting and almonds turning dark brown is short - remove early if you are questioning doneness. They will still be crisp and sweet. Store in an airtight container. This step may take 15 minutes.
  • Chop and rinse romaine & iceberg lettuces. Pat dry with paper towels so no moisture is left on the lettuce. (If storing overnight, place a dry paper towel on top of the lettuce prior to refrigeration. This will absorb the moisture.)
  • Drain mandarin oranges. Set aside.
  • Add lettuce, chopped green onion, and chopped celery to a large serving bowl. Toss to mix.
  • Add mandarin oranges to the salad bowl and toss lightly. Add salad dressing and toss. Add prepared sugared almonds and give the salad one final toss. Serve immediately.

Directions for Salad Dressing

  • Add salad dressing ingredients to a Tupperware type container. Chill. Before serving, whisk dressing well as some ingredients settle to the bottom.

Notes

Recipe adapted from Butter with a Slice of Bread. This salad pairs well with Loaded Baked Potato Soup and Jambalaya with Zatarain's®