- Prep Time: 25m
- Cook Time: 10m
- Serves: 4
- Category: Salads
Ingredients
Candied Almonds
- 1/2 tsp. kosher salt
- 2 tbsp. granulated sugar
- 2 tbsp. red wine vinegar
- 1/4 c vegetable oil
- 2 scallions, chopped
- 1 c chopped celery
- 1 (11-ounce) can mandarin oranges, drained
- 1 head iceberg lettuce, chopped for salad
Salad
- 1/4 c slivered almonds
- 1/4 c granulated sugar
- dash freshly ground black pepper
Instructions
- Place 1/4 cup sugar and almonds in a small heavy-bottomed pan set over low heat. Stir constantly until the sugar is dissolved and turns golden in color, about 8 to 10 minutes.
- Remove the candied almonds to a piece of parchment paper and spread flat as best as possible. Let cool and harden before breaking into bite-sized pieces.
- Assemble the salad by tossing the lettuce, oranges, celery, and scallions together in a large mixing bowl.
- In a cruet or lidded jar, combine the vegetable oil, red wine vinegar, sugar, kosher salt, and black pepper. Shake until combined.
- Toss the salad with the dressing and top with the candied almonds.