Barbaras Almond Mandarin Salad 152 Recipes

Steps:

• In a large bowl, combine the Romaine, drained oranges, and chopped onions.
• Heat sugar and almonds in a pan over medium heat until sugar melts and coats almonds; stir and heat until almonds are slightly brown.
• Turn onto plate and cool for 10 minutes.
• Combine remaining ingredients in a jar with a tight fitting lid; shake vigorously.
• Pour salad dressing over lettuce mixture; toss.
• Sprinkle with sugared almonds.

Steps:

• In a medium skillet over medium-high heat, cook bacon until evenly browned. Drain, cool and crumble.
• To make the dressing, thoroughly blend the vinegar, honey,dry mustard, celery salt, paprika, and olive oil.
• Place lettuce, oranges, green onion, bacon, and almonds in a serving bowl. Toss with dressing and serve.

Steps:

• In a small skillet, melt 3 tablespoons sugar over low heat. Add almonds; stir until coated. Cool; break into small pieces and set aside. In a jar with a tight-fitting lid, combine oil, vinegar, parsley, salt, pepper, hot pepper sauce and remaining sugar; shake well. , Just before serving, combine lettuce, oranges, onion and almonds in a large salad bowl. Shake dressing; pour over salad and toss.

Steps:

• In a large bowl, combine the first five ingredients. In a small bowl, whisk the remaining ingredients; pour over salad and toss to coat.

Steps:

• In a medium skillet over medium-high heat, cook bacon until evenly brown. Drain, cool, and crumble.
• To make the dressing, thoroughly blend the vinegar, honey, dry mustard, celery salt, paprika, and olive oil.
• Place lettuce, oranges, green onion, bacon, and almonds in a serving bowl. Toss with dressing and serve.

Steps:

• In a large bowl, combine the romaine lettuce, oranges and green onions.
• Heat 2 tablespoons sugar with the almonds in saucepan over medium heat. Cook and stir while sugar starts to melt and coat almonds. Stir constantly until almonds are light brown. Turn onto a plate, and cool for 10 minutes.
• Combine red wine vinegar, olive oil, one tablespoon sugar, red pepper flakes and black pepper in a jar with a tight fitting lid. Shake vigorously until sugar is dissolved.
• Before serving, toss lettuce with salad dressing until coated. Transfer to a decorative serving bowl, and sprinkle with sugared almonds.

Steps:

• Mix the vegetable oil, vinegar, Tabasco sauce, parsley, sugar, salt & pepper in a bowl.
• For the Salad: Combine the leaf lettuce, romaine lettuce, scallions, celery, cranberries and oranges in a salad bowl and mix gently. Add the Red Wine Vinaigrette and toss to coat well.
• For the Candied Almonds: Combine the sugar and almonds in a skillet over medium-low heat and cook until the sugar melts, stirring occasionally. Cook until the almonds are evenly coated, stirring constantly. Spread on waxed paper and separate with forks to cool.

Steps:

• Combine salad ingredients except avocado.
• Prepare the dressing.
• Saute almonds and sugar, stirring constantly, until almonds are toasted
• Add dressing, almonds and avocado.
• Toss to coat salad and serve immediately.

Steps:

• Cook pasta according to package directions. Drain and cool.
• In a small bowl, combine liquids thoroughly with the sugar.
• Whisk thoroughly until the sugar is dissolved.
• Add sauce to cooked noodles and mix with hands until they are evenly coated.
• I refrigerate the salad for a few hours and mix periodically to allow the sauce to absorb into the noodles.
• Before serving, add sesame seeds, carrots and green onions. Toss and serve.

Steps:

• In a large bowl, combine lettuce, celery, onions and mandarin oranges. Set aside.
• Dressing: In a small bowl, whisk together vinegar, oil, parsley, sugar, red pepper flakes and salt. Season with pepper to taste. Pour over salad; toss to coat. Serve sprinkled with slivered almonds.

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.

Steps:

• In a medium skillet over medium-high heat, cook bacon until evenly brown. Drain, cool, and crumble. To make the dressing, thoroughly blend the vinegar, honey, dry mustard, celery salt, paprika, and olive oil. Place lettuce, oranges, green onion, bacon, and almonds in a serving bowl. Toss with dressing and serve.