Mandarin Romaine Salad

I have a great relationship with my former coworkers. I used to work for a small, costume jewelry store doing their engraving (among other things, but mostly engraving...). Anyway, all us ladies would get together for dinners, craft nights, etc. One of the ladies always served this salad when we ate at her house. She has some really strict dietary restrictions, so for her to find such a yummy salad (that the rest of us could enjoy) was pretty rare. We loved it so much that we all asked for the recipe.

I don't know where she got it from, so I swiped a picture from Taste of Home that looked similar to it.

(and yes, I'm totally going to act like I haven't neglected the blog again...)

Mandarin Romaine Salad

(by Maureen Dailey)



Ingredients

• 1/2 cup sliced almonds
• 5 tsp sugar
• 1 head romaine lettuce
• 1/2 head iceberg lettuce
• 2 stalks celery, chopped
• 2 green onions, including tops, chopped
• 1 can (11 oz) mandarin orange sections, drained

Vinaigrette:

• 1/4 cup salad oil (canola)
• 2 Tbsp sugar
• 2 Tbsp white wine vinegar
• 1 Tbsp minced fresh parsley
• 1/2 tsp salt

Directions

In a small bowl, whisk together vinaigrette ingredients. Refrigerate until ready to use. In a small saute pan, combine almonds and sugar. Using low heat, stir constantly until almonds are coated with melted sugar and slightly browned. Remove from heat. When cool, break almonds apart.

Tear romaine into bite-sized pieces and place in a large salad bowl. Add celery, green onions, and orange sections. Toss and refrigerate.

Before serving, toss with almonds and dressing.