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Categories:
dressing salad oil sugar white vinegar parsley salt pepper Salad almonds sugar torn spinach celery green onion orange segments
Viewed: 31 - Published at: 5 years agoIngredients
- Dressing
- 1/3 cup salad oil
- 1/4 cup sugar
- 1/4 cup white vinegar
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon salt
- 1 dash pepper
- Salad
- 1/2 cup slivered almonds
- 3 tablespoons sugar
- 4 cups torn spinach (or any combination you'd like of romaine, iceburg, spinach etc.)
- 1 cup diced celery
- 1/2 cup sliced green onion (or sometimes I use red onion)
- 1 (11 ounce) can mandarin orange segments, drained
Method
- In a jar, combine all ingredients for the dressing.
- Shake well and refrigerate for at least one hour to blend flavours.
- (I make it the night before) In a heavy skillet, cook almonds and sugar over medium heat until sugar melts and coats almonds, stirring frequently.
- Cool.
- Break apart if necessary.
- In large bowl, combine spinach, celery and green onions.
- Just before serving, add almonds and orange segments.
- Toss gently.
- Pour dressing over salad and toss.
- P.S.I always double the amount of almonds because they really add a wonderful flavour to the salad-- and because some mysteriously disappear before they make it to the salad!
