Servings: 8
Notes: This was from an old friend Mary Mack and everyone loved it and thought it was wonderful. So that is how it got it's name. This is my favorite, especially around the holidays. Adding fresh fruit is the best! You can put all different types. Some great additions are raspberries, fresh pineapple, or strawberries (I love these the best and always include them when I can).
Ingredients:
Salad
1/4 cup caramelized almonds
11 oz can of mandarin oranges, drained
1 cup diced celery
1 tablespoon fresh chopped parsley (very important do not omit)
2 scallions chopped or green onions
1 head of iceberg lettuces
1 bag fresh spinach
Dressing
1/2 teaspoon salt
2 tablespoons sugar
2 teaspoons red wine vinegar
1/4 cup oil made up of 1/8 c vegetable and 1/8 c olive oil
Caramelized Almonds
1 1/4 cups almonds is used in salad However, you can make a larger amount and store in air tight container for long time. (Yea good luck with the long time part. I never last long)
For every 1/4 cup of almonds use 2 tablespoons of white granulated sugar.
Instructions:
Salad
Break up and mix all ingredients together.
Dressing:Mix well together all ingredients and toss on slad just before serving.
This salad tastes much better dressed than having the dressing on the side!
Caramelized Almonds
In a non-stick pan at medium heat melt sugar -STIR CONSTANTLY- make sure you do not burn or have turn dark brown. When melted, QUICKLY take off heat and mix almonds with glaze and QUICKLY put on to glass bowl or plate. If you let stand too long it will stick to the pan and become very hard to come off.( If you have some glued to the pan place the pan back on stove with water. Bring to boil until sugar is dissolved. ) Place almonds in plastic bag and break up
Place the almonds on salad just before serving.
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