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(1)
30 minutes
Prep: 20 minutes
Cook: 10 minutes
133 calories per serving view nutrition facts
6 servings
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| 1/4 | cup | almonds | slivered |
| 1 | tablespoon | sugar | |
| 1 1/2 | teaspoon | salt | |
| 2 | tablespoons | vinegar | |
| 2 | tablespoons | sugar | |
| 1/4 | cup | vegetable oil | |
| 1 | tablespoon | parsley leaves | |
| 1 | dash | black pepper | |
| 1 | dash | red hot pepper sauce (eg. Tabasco) | |
| 2 | each | butter lettuce | |
| 1 | cup | celery | diced fine |
| 3 | each | scallions, spring or green onions | with tops, finely chopped |
| 11 | ounces | mandarin oranges | canned, drained |
Carmelize almonds by mixing with sugar and stirring constantly over low heat until lightly browned. Cool on waxed paper and break into small pieces and set aside.
Combine dressing ingredients and mix wll. Refrigerate for a few hours to marry the flavors. Just before serving, tear lettuce into bite-size pieces and combine with celery, onions and mandarin oranges. Toss with dressing and nuts and place on one larger piece of butter lettuce to cradle the salad.
Serves 6.
This salad has been a hit at family gatherings at the holidays! Young and old alike adore it!
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| % Daily Value* | |
| Total Fat 9.0g | 14% |
| Saturated Fat 1.0g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 605mg | 25% |
| Total Carbohydrate 13.0g | 4% |
| Dietary Fiber 1.0g | 5% |
| Sugars 11.0g | |
| Protein 1.0g | 1% |
| Vitamin A | 10% | Vitamin C | 24% | |
| Calcium | 3% | Iron | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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