This is a very tasty salad. The caramelized almonds are really what make this so good. It is quick and easy. Just do not add the dressing until just before serving, otherwise it will become soggy.
1/2 head inceberg lettuce, or hearts of romaine (I used hearts of romaine)
1 tbsp chpd fresh parsley (I did not use)
2 green onions, thinly sliced
1 can (chilled) mandarin orange slices, drained
Combine the salad ingredients in a chilled bowl, cover and refrigerate until ready to serve.
1/2 tsp salt
2 tbsp sugar
2 tbsp cider vinegar
1/4 cup vegetable or canola oil
Combine the dressing ingredients and set aside until ready to serve. Toss salad with the dressing and either top with the caramelized almonds or serve alongside.
2 tbsp granulated sugar
1/4 cup sliced or slivered almonds
In a dry skillet, combine the sugar and almonds and turn burner onto medium to medium-low. Stir until the sugar is melted, and caramelizes and browns the almonds. Stir frequently. You want to have the burner on high enough that it will melt the sugar. Once it starts melting, the almonds will brown quickly, so keep a close eye on them. You may want to turn the burner down a little as they begin to caramelize. Place on a wax paper-lined plate and allow to cool. Break apart.