Monday, May 9, 2011

Almond Mandarin Salad

     Sometimes Jackson and I feel like we eat a LOT.  Especially when we visit our parents' houses where there is always an abundance of food and dessert.  As a result, we are going through a phase where we are craving lighter foods so we can stop feeling like our stomachs are about to burst from all the food we've shoved in them.  I had this salad planned (thank-you and just added chicken to make it a meal.  We ended up having company over so I made a quick loaf of bread as well to make sure everyone got enough to eat.  I recommend grilling the chicken, especially if you have a George Foreman.  I cooked mine stove top because it was my only option but I envy those of you with grilling power.  

  • 1/2 pound bacon, cooked and crumbled
  • 4 tablespoons white wine vinegar
  • 6 tablespoons honey
  • 1 teaspoon dry hot mustard
  • 1 teaspoon celery salt
  • 1 teaspoon ground paprika
  • 1/2 cup olive oil
  • 1 head red leaf lettuce, torn into bite-size pieces
  • 1 (15 ounce) can mandarin oranges, drained
  • 1 bunch green onion, diced
  • 3/4 cup slivered almonds
  • grilled chicken (optional)

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

This salad is DELICIOUS.  The dressing is perfect and the whole thing comes together in a jiffy.  Feel free to serve it up as a side dish instead, and be sure to serve it to company, they'll love it!  

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