Mandarin Salad

Provided by Woman's Day

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Prep: 25 mins
Cook:
Ready in: 28 mins

Serves:

Ingredients

DRESSING
1/2 cup vegetable oil
1/4 cup cider vinegar
1/4 cup sugar
2 tablespoons finely chopped parsley
1 teaspoon salt
1/4 teaspoon hot-pepper sauce
1 cup sliced almonds
1/3 cup sugar
1 large head (2 pounds) iceberg lettuce, cored and torn in bite-size pieces (14 cups)
1 large head (13/4 pounds) romaine lettuce, cored and torn in bite-size pieces (14 cups)
2 cups chopped celery
11 ounces each) mandarin oranges, drained
1 cup thinly sliced red onion

Cooking Instructions

Shake all Dressing ingredients in a jar with a tight-fitting lid. Store in refrigerator.

Stir almonds and sugar in a small pan over medium heat until sugar melts and starts to caramelize and almonds are very lightly toasted. Scrape into a small metal bowl; cool to room temperature. Break up and store, covered, at room temperature up to 1 month.

Just before serving, put lettuces in a large bowl. Add celery, oranges, onions and almonds. Shake Dressing well, pour over salad and toss to mix and coat.

The sugared almonds, the salad and the Dressing can all be made 1 day ahead and stored separately. Toss the salad just before serving.