Old Fashioned Mandarin Orange Salad Food

MANDARIN ORANGE SALAD

Steps:

• In a jar or salad dressing container, combine the 1/4 cup oil, 2 Tbs sugar, 2 Tbs vinegar, 1/2 tsp salt, a dash of pepper and a dash of hot sauce. Whisk to combine and stir up / shake right before serving as the oil and vinegar will separate.
• Heat a dry pan over medium high heat on your stovetop. Add 1/4 cup sliced almonds to the pan and move pan in circular motions so the nuts move around and get toasted evenly. Keep an eye on the almonds so they don't burn! Once toasted and fragrant, transfer the toasted nuts to a cup or plate until you're ready to assemble your salad.
• Combine 16 oz fresh spinach with 1 15oz can drained mandarin oranges in a large salad bowl. Add the toasted almonds to the salad. Add as much dressing as desired to the salad and toss to evenly coat the spinach leaves.
• Serve immediately!

MANDARIN ORANGE SALAD

Steps:

• Combine 1/4 cup white sugar, salt, pepper, vinegar and oil.
• Heat until sugar dissolves.
• Cool.
• Meanwhile cook almonds and 6 tsp.
• sugar over med-low heat in saucepan stirring constantly until sugar melts and almonds coated.
• Cool and break apart.
• Break apart lettuces into bite size pieces.
• Add thinly sliced celery, cut on diagonal and thinly sliced green onions.
• 5 minutes before serving toss with drained mandarin oranges, sugared almonds and cooled dressing.
• If desired can add a few pieces of chunked pineapple and top with a few crunchy chow mein noodles.

MANDARIN SALAD

Steps:

• Shake first 6 dressing ingredients in a jar and refrigerate.
• Stir almonds and sugar in a small pan over medium heat until sugar melts and starts to caramelize and almonds are very lightly toasted.
• Scrape into metal bowl and cool to room temperature.
• Break up and store covered at room temperature.
• Just before serving, put chopped lettuces in a large bowl.
• Add celery, oranges, onions and almonds.
• Shake dressing well and pour over salad.
• Toss to mix and coat.

MANDARIN SALAD

Steps:

• Remove flavor packet from soup mix and set aside.
• Crumble noodles.
• Bake noodles on a cookie sheet for 8-10 minutes at 350°F until toasted, stirring after 5 minutes.
• Cool.
• In small nonstick skillet over medium-low heat, cook sliced almonds and 3 tablespoons sugar for 5-6 minutes, stirring constantly.
• Cook until sugar is dissolved and almonds are evenly coated, and light, golden brown. Be careful not to overcook.
• Remove from heat and set aside.
• Whisk together contents of reserved flavor packet, remaining 2 tablespoons sugar, oil, and next 5 ingredients.
• Toss together lettuces, celery and onions in bowl.
• Drizzle with dressing; toss.
• Add noodles, almond mixture and oranges; toss.
• Serve immediately.
• •Variation: Try this with a handful of chopped fresh cilantro instead of the parsley and a sprinkling of crushed red chili flakes--I love it that way.