This is one of my favorite salads. It’s quick and easy to throw together, I generally have all the ingredients on hand, and it tastes so good.
- 1 cup sliced almonds
- 6 tbsp. sugar
- 1 can mandarin oranges, drained
- Romaine, chopped (Spring Mix also works)
- green onion, chopped
For the dressing:
- 1/4 cup canola oil
- 1 tbsp. sugar
- 1/4 tsp. salt
- 1 tbsp. parsley
- 1 1/2 tsp. vinegar
In a small pan, stir almonds and sugar together over medium heat until sugar starts to melt, and almonds are coated. Remove from heat and spread out on a non-stick surface, allow to dry.
Whisk together the dressing.
In a large bowl, assemble the ingredients of the salad, top with sugared almonds, and drizzle dressing on right before serving.
Note: I make a big bowl of this and always aim for leftovers. When planning for leftovers, drizzle the dressing only on the portion you plan to eat immediately and reserve the rest for later.