Mandarin Salad, Colorado Cache Cookbook, is a staple for my friends and I. It is so yummy and refreshing and perfect with BBQ chicken (check out my coming post on June 29, 2012).
It’s perfect any time of year. Experiment with it when other fresh fruits are available. This time, I added kiwi and Craisins and loved it! The tangy kiwi and Craisins with the sugary almonds are delightful.
KIWI MANDARIN SALAD
1/2 cup sliced almonds, `
3 tablespoons sugar
1/2 head iceberg lettuce
1/2 head romaine lettuce
1 cup chopped celery
2 whole green onions, chopped
11 ounces can mandarin oranges, drained
3 fresh kiwi, peeled and chopped
1/2 cup Craisins
1/2 teaspoon salt
1/4 cup vegetable oil
1 tablespoon chopped parsley
2 tablespoons sugar
2 tablespoons vinegar
dash Tabasco sauce
- In a small pan over medium heat, cook almonds and sugar, stirring constantly until almonds are coated and sugar dissolved. Watch carefully as they will burn easily. Cool and store in air-tight container.
- Mix all dressing ingredients and chill.
- Mix lettuces, celery and onions.
- Just before serving, add almonds, mandarins, kiwi and Craisins. Toss with the dressing.
Adapted from Colorado Cache Cookbook, Mandarin Salad