Recipe credit to my Aunt Sue Green, with just a couple of my personal tweaks. I have loved this salad since I was a kid, and it’s a recipe that quite a few others have asked for too, so enjoy!
INGREDIENTS
FOR SALAD
1/2 cup sliced almonds
3 Tbsp honey (or maple or coconut sugar, less sticky, but I haven’t tried it)
1/2 head iceberg lettuce
1/2 head romaine lettuce
1/2 cup chopped celery
2 whole green onions, chopped
1 11-oz can mandarin oranges, drained.
FOR DRESSING
1/4 tsp salt
Dash of pepper
1/4 oil (I use Avocado oil)
1 Tbsp chopped parsley
2 Tbsp vinegar (I use white wine vinegar)
INSTRUCTIONS
Mix all dressing ingredients and chill.
In a small pan over medium heat, cook almonds and honey (or sugar), stirring constantly until almonds are coated and honey is dissolved. Watch carefully as they will burn easily and if using honey, will clump together. Cool and store in an air-tight container.
Mix lettuces, celery and green onions.
Just before serving, add roasted almonds and the (drained) mandarin orange slices. Toss with dressing.
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