Connie Riska’s Mandarin Orange Almond Salad

Ingredients:

1 tsp salt

1 tsp pepper

4 tbsp vinegar

1c vegetable oil

1 tbsp parsley flakes

4 tbsp sugar (can substitute with Stevia-but read Stevia label about substituting)

1 can (10 ¾ oz) mandarin oranges

½ head romaine lettuce

½ head red leaf

4 green onion, including tops, chopped

6 oz. almonds

3 heaping tbsp sugar  (must use real sugar)

Directions:

Dressing:
Mix salt pepper, vinegar, parsley flakes and w tbsp sugar.  Refrigerate overnight. ***You can also put in freezer for about 20 minutes if you need it sooner)

Nuts:

In a heavy saucepan combine the 3 heaping tbsp sugar and the almonds.  Cook over medium low heat until the sugar melts and the nuts are well coated.  Watch carefully, nuts and sugar and easily burn.  Pour glazed nuts onto a cookie sheet to cool; separate.

Salad:

Break greens in small pieces and mix with onions.  Just before serving, drain oranges and add to greens.  Add prepared nuts (see below).  Add dressing; toss and serve immediately.