Citrus Salad with Candied Almonds
½ cup slivered almonds
3 Tablespoons light brown sugar (Wholesome)
1 head Romaine or Red leaf lettuce chopped loosely
½ cup celery thinly sliced
3 whole green onions sliced (save 1 for topping at the end)
1-2 oranges (either Clementine ‘Cuties’, Red Navel Oranges, or Sunburst Tangerine) split into segments *remove as much pith as possible
½ teaspoon salt
½ teaspoon pepper
¼ cup light olive oil (Hundred Acre Olive Oil)
2 Tablespoons light brown sugar (Wholesome)
2 Tablespoons white wine vinegar (Roland)
Dash of Tabasco sauce
In a small pan over medium heat, cook almonds and sugar, stirring constantly until almonds are coated and the sugar is dissolved. Watch carefully as they can burn easily. Cool on parchment or wax paper. They may be made ahead and stored in an air-tight container.
In a jar combine all dressing ingredients. Shake to mix thoroughly until all sugar is dissolved. Add ingredients as needed to taste.
Mix lettuce, celery, green onions and orange segments in a large bowl. Toss with the dressing, until desired coating.
Divide onto 4-6 plates and top with almonds and extra green onions slices.
From: Sue Burleigh of Denver
Recipe Roundup January 2012