Ingredients
- 1 cup sliced or slivered almonds
- 1/2 cup sugar
- 1 head iceberg lettuce, rinsed
- 1 head romaine lettuce, rinsed
- 1 cup vegetable oil
- 1/4 cup red wine vinegar
- 1 tablespoon chopped fresh parsley
- 1 teaspoon salt
- Dash of black pepper
- 3 green onion (scallion) tops, thinly sliced
- One 22-ounce can mandarin oranges, drained and chilled
Directions
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Mix the almonds with 1/4 cup of the sugar in a medium saucepan.
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Cook over medium heat, stirring as the sugar melts and the almonds brown.
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Carefully spread the almonds on an ungreased baking sheet to cool, using a metal spatula; the nuts will be very hot.
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When completely cooled, break the candied almonds into tiny pieces.
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Tear the iceberg and romaine lettuce into pieces and transfer them to a salad bowl. Cover and refrigerate if not serving immediately.
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Combine the oil, vinegar, remaining 1/4 cup sugar, and the parsley, salt, pepper in a bowl, and mix well.
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Chill covered, in the refrigerator, until ready to serve.
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Combine the lettuce, sliced green onions, candied almonds and orange segments in a large salad bowl.
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Just before serving, toss the salad with enough dressing to coat the greens.