Browning the almonds in sugar gives a great sweet crunch to this salad. I have to state for the record that this is one of the best salads I’ve ever tasted.
Recipe information
Yield
serves 4 to 6
Ingredients
Preparation
Step 1
Mix the almonds with 1/4 cup of the sugar in a medium saucepan. Cook over medium heat, stirring as the sugar melts and the almonds brown. Carefully spread the almonds on an ungreased baking sheet to cool, using a metal spatula; the nuts will be very hot. When completely cooled, break the candied almonds into tiny pieces.
Step 2
Tear the iceberg and romaine lettuce into pieces and wash well. Dry the greens thoroughly and transfer them to a salad bowl. Cover and refrigerate if not serving immediately.
Step 3
Combine the oil, vinegar, remaining 1/4 cup sugar, and the parsley, salt, pepper, and cayenne in a bowl, and mix well. Chill covered, in the refrigerator, until ready to serve.
Step 4
Combine the lettuce, sliced green onions, candied almonds, and orange segments in a large salad bowl. Just before serving, toss the salad with enough dressing to coat the greens.
From Beth
Step 5
Draining and chilling the mandarin oranges in advance will keep them from breaking apart when you toss the salad.
From Gwen
Step 6
Seeing is believing! This salad is consumed rapidly even by self-professed salad haters!
