MANDARIN ORANGE SALAD

This is a delicious and very summery salad. Many of you may have had this before, but just in case you don't have a recipe, give this a try... This is a simple recipe, but start it a few hours before serving, so that you can chill the ingredients.

Serves: 6-10, depending on size of salad


SALAD:
10 cups spinach (or other lettuce) leaves (approx two 10-oz bags of spinach)
1 cup chopped celery
4 green onion w/tops, thinly sliced
1 can mandarin oranges (approx 8 oz), chilled

ALMOND TOPPING:
1/4 cup sliced almonds
1 tbls + 1 tsp sugar

Chill can of mandarin oranges in refrigerator. Mix together all dressing ingredients. Once sugar has dissolved completely, refrigerate dressing to chill. Prep & chill salad ingredients separately--no need to combine yet. To make almond topping: Heat sugar in small non-stick skillet until dissolved. Add almonds & toss until coated & crisp. Pour onto waxed paper, spreading mixture out a bit. Cool & break apart. Store at room temp until ready to use (try not to eat them yet!).
When ready to serve, drain mandarin oranges & toss w/other salad ingredients in large serving bowl. Shake or stir dressing well , pour over salad & toss. (Note: If this salad will be sitting for any length of time, you may wish to serve the dressing on the side to prevent it from becoming soggy.) Sprinkle almonds over all.

Nutrition (based on 6 svgs):
Cal: 160
Fat: 11.2g
Chol: 0
Sodium: 253mg
Carbs: 14g
Fiber: 2.5g
Protein: 2.8g

DRESSING:

1/4 cup olive (or other) oil

2 tbls cider vinegar

2 tbls sugar

1/2 tsp salt

1/4 tsp lemon pepper

1 tsp dried parsley