Sunday, November 11, 2012

Mandarin Salad With Caramelized Almonds

This was the salad I served at the ladies lunch, although I increased the caramelized almonds to 3/4 cup and the sugar accordingly to 1/2 cup.  I also omitted the celery.  


  • 1/2 cup vegetable oil
  • 1/4 cup cider vinegar
  • 1/4 cup white sugar
  • 2 tsps parsley (dried)
  • 1 tsp Worcestershire Sauce
  • 1 tsp salt
  • 1 pinch black pepper (ground)
  • 1/2 cup sliced almonds
  • 1/4 cup white sugar
  • 1 head red leaf lettuce (- rinsed dried and torn)
  • 1 cup chopped celery (optional)
  • 1 red onion (chopped)
  • 22 ozs mandarin orange segments (drained) 


  1. In a jar with a tight fitting lid, combine the oil, vinegar, sugar, parsley, Worcestershire sauce, salt and pepper. Cover and shake well. Refrigerate until use.
  2. In a medium saucepan over medium low heat, cook and stir the almonds and sugar until the sugar is melted and the almonds are coated. Remove from heat, cool, and break apart. Store at room temperature until ready to serve salad.
  3. In a large bowl, toss together the lettuce, celery, oranges, almonds and dressing until evenly coated.
Serves 5

 Photo Allrecipes

1 comment:

  1. A classic! The salad that started all the "fruit" in the greens salads!



Related Posts with Thumbnails