from Street Farm
Here’s a salad that’s light, vibrant with a little sweet crunch. Enjoy!
Ingredients
1 cup slivered almonds
3 Tbsp white sugar
¼ cup olive oil
2 Tbsp sugar
2 Tbsp cider vinegar
1 dash hot sauce
½ tsp salt
Dash pepper
1 hear romaine lettuce
½ cup chopped celery
1 sliced green onion
1 tin mandarin oranges (drained)
1 Tbsp chopped parsley
Directions
For the almonds: Heat sugar in no-stick fry pan until it turns to syrup. Add almonds, stir carefully, until almonds are well coated. Cool and separate on a sheet pan.
For the dressing: Whisk together the olive oil, sugar, cider vinegar, hot sauce, salt and pepper. Chill until ready to use.
Salad: In a large serving bowl, combine the lettuce, celery, green onions, mandarin oranges and parsley. Add the dressing and mix well. Add almonds just before serving.
Nada’s Tips & Tricks: Amazing light salad but enough sweetness and crunch to make it interesting. For a full lunch meal, I add sauteed shrimp. You can also substitute pecans for the almonds. Or baby spinach for the romaine. Lots of variations to change things up every time you make it!
Contents and images used with permission by Canadian Cookbooks.
