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Mandarin Almond Salad



In a large bowl, combine the romaine lettuce, oranges and green onions.
Heat 2 tablespoons sugar with the almonds in saucepan over medium heat.
Cook and stir while sugar starts to melt and coat almonds.
Stir constantly until almonds are light brown.
Turn onto a plate, and cool for 10 minutes.
Combine red wine vinegar, olive oil, one tablespoon sugar, red pepper flakes and black pepper in a jar with a tight fitting lid.
Shake vigorously until sugar is dissolved.
Before serving, toss lettuce with salad dressing until coated.
Transfer to a decorative serving bowl, and sprinkle with sugared almonds.