Diva-Annie made this for us in April 2008.
Mandarin salad (adapted from a recipe in a 1995 Woman's Day mag)
Ahead of time make dressing:
1/2 cup veg oil
1/4 cup cider vinegar
1/4 cup sugar ( for dressing)
1 teas salt
1/4 teaspoon hot pepper sauce
Shake in a jar with tight fitting lid, store in refrigerator
Ahead of time make Almonds:
1 cup sliced almonds
1/3 cup sugar (for almonds)
Stir almonds and sugar in a small pan over med heat till sugar melts and starts to caramelize and almonds are very lightly toasted. Scrape into a metal bowl, cool to room temperature. Break up and store, covered, at room temp up to 1 month.
Just before serving, assemble Salad:
1 large head romaine lettuce, torn into bite sized pieces
2 cans (11 oz) mandarin oranges drained
1 cup thinly sliced red onion
Put lettuce in bowl, add oranges, onions and almonds. Shake dressing well and pour over salad, toss to mix.