Recipe of the Week: Almond Orange Salad

dosage arial, pilule sans-serif; font-size: 12pt;”>Ingredients

ambulance arial, sans-serif; font-size: 12pt;”>1/2 cup sliced almonds

5 tablespoons sugar, divided (3 tablespoons and 2 tablespoons)

6 cups torn romaine salad greens

1 cup sliced celery

2 green onions, sliced

1/4 cup olive oil

1 tablespoon vinegar

1 tablespoon dried parsley flakes

Dash hot pepper sauce

Salt and Pepper to taste

1 (15 oz. can mandarin oranges, drained

Directions:

In small skillet cook almonds in 3 tablespoons of the sugar over medium heat, shirring frequently until sugar melts and coats nuts.  Immediately remove from heat and spread on foil.

Set aside to cool.

In large salad bowl combine greens, celery and onions.  Cover and chill.

Just before serving, prepare dressing.  In medium bowl whisk together olive oil, remaining 2 tablespoons sugar, vinegar,  parsley flakes, dash hot pepper sauce and salt and pepper to taste.  Whisk until sugar dissolves.

Add dressing, oranges and reserved nuts to chilled greens; toss and serve.

Marty Williams, our resident chef, Thousand Oaks

______________________________________________

Have a favorite recipe? Old family secret?  Share it with us!

Please send to: [email protected]

We’ll be in the kitchen waiting.

Get Citizensjournal.us Headlines free  SUBSCRIPTION. Keep us publishing – DONATE