This refreshing salad is sure to become a family favorite with everybody. The sweet, candied almonds and mandarin oranges are balanced by the slightly tart red wine vinaigrette. Go ahead and candy the almonds ahead of time to cut down on the prep time for the salad. Just be sure to not snack on too many before it’s time to toss the salad!
- Prep Time: 25m
- Serves: 4
- Category: Salads
Ingredients
Candied Almonds
- 1/4 c granulated sugar
- 1/4 c slivered almonds
Salad
- 1 head iceberg lettuce, chopped for salad
- 1 (11-ounce) can mandarin oranges, drained
- 1 c chopped celery
- 2 scallions, chopped
- 1/4 c vegetable oil
- 2 tbsp. red wine vinegar
- 2 tbsp. granulated sugar
- 1/2 tsp. kosher salt
- dash freshly ground black pepper
Instructions
- Place ¼ cup granulated sugar in a small heavy-bottomed pan set over low heat. Stir constantly until the sugar is dissolved and turns golden in color, about 8 to 10 minutes. Add in the almonds to the caramelized sugar and stir to combine.
- Remove the candied almonds to a piece of parchment paper and spread flat as best as possible. Let cool and harden before breaking into bite-sized pieces.
- Assemble the salad by tossing the lettuce, oranges, celery, and scallions together in a large mixing bowl.
- In a cruet or lidded jar, combine the vegetable oil, red wine vinegar, sugar, kosher salt, and black pepper. Shake until combined.
- Toss the salad with the dressing and top with the candied almonds.