Mandarin Romaine Salad Recipes

Steps:

• In a small bowl, whisk the first six ingredients until blended. In a large bowl, combine remaining ingredients. Drizzle with dressing; toss lightly to coat.

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:

• In a large bowl, combine romaine, oranges and onion. Combine remaining ingredients; pour over salad and toss to coat. Serve immediately.

Steps:

• For the vinaigrette: Combine the mandarin syrup, vinegar, canola oil, sesame oil, sesame seeds, ginger and ramen seasoning in a jar. Cover tightly with a lid and shake until emulsified. Hold in the refrigerator. Shake again before using.
• For the salad: Preheat the oven to 350 degrees F. On a baking sheet, break up the ramen noodles into small pieces with your hands. Add the almonds and shake the pan to spread everything in an even layer. Bake until the ramen and almonds are a deep golden brown, 12 minutes. Let cool completely.
• In a large bowl combine the romaine, broccoli, carrots, oranges and scallions. Toss with enough vinaigrette to lightly coat. Top the salad with the toasted ramen and almonds. Serve immediately.

Steps:

• In 1-quart saucepan, cook almonds and 4 teaspoons sugar over low heat about 10 minutes, stirring constantly, until sugar is melted and almonds are coated; cool and break apart.
• In tightly covered container, shake all dressing ingredients. Refrigerate until serving time.
• In large bowl, toss salad ingredients, dressing and almonds. Serve immediately.

Steps:

• To Caramelize Almonds: Put almonds in a small skillet or saucepan. Sprinkle with sugar. Heat, stirring constantly, until light brown. Put almonds on waxed paper to cool.
• For Dressing: Whisk all ingredients together until well mixed.
• For Salad: Mix all salad ingredients, caramelized almonds and dressing.

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.