Here’s another one of my new go-to salads. I’m sure I’ll make it a ton this summer. This salad is tasty and really simple! Which is pretty much a requirement for me if it’s being used as a side dish. I made it with some marinated chicken the other night, which was soo good too. I’ll have to post the recipe soon. It went great! As a side note, if you have a lot of navel oranges to use up, cut them into to chunks and replace the mandarin oranges with them. I love it this way too! Or add some shredded chicken and serve it as a main dish with hot rolls. Yum! Thanks to my sister Melissa for passing along another great recipe.
Green Salad with Orange Dressing
Submitted by Amy ~ The Sisters Cafe
1 head lettuce, chopped
*The rest of these ingredients can be adjusted to your preferences
1 medium red onion, thinly sliced (sometimes I use a little less)
1 11oz can mandarin oranges, drained
6 oz sliced almonds (sometimes I use a little more)
4.5 T. sugar
1 t. grated orange peel
1/3 cup Orange juice
1 T. Good Seasons dry Italian mix
1 c. canola oil (I haven’t tried it yet, but I think you could cut this down if you prefer less oil in your dressings)
2 T. sugar
2 T. red wine vinegar
Sugar almonds in a pan over medium heat, stirring until sugar melts and coats the almonds. Watch carefully so they don’t burn. Cool. Set aside. Combine salad ingredients in a large bowl and chill. Combine salad dressing ingredients well and pour over salad immediately before serving.