Friday, November 27, 2009


~ Leslie Adams

4 c. spinach, torn
4 c. romaine, chopped
11 oz. can mandarin oranges, drained
1 c. seedless grapes
1/2 c. toasted or candied almonds (chopped, slivered, or sliced)

Toasted – Toast at 350 degrees for six minutes.
Candied – Combine almonds with 3 T. sugar in a skillet over medium-low heat. Stir constantly when sugar starts to melt. Remove from heat when almonds appear toasted and sugar has completely dissolved. Stir while cooling to break up clusters.

1/2 c. vegetable oil
1/4 c. white vinegar
1/4 c. sugar
1/2 t. salt

Toss all salad ingredients. Mix dressing ingredients and toss with salad just before serving.

Notes: I like cutting the grapes in half, as they're easier to pick up with a fork that way. I never measure the greens or grapes, but just use as much as I want, use a 15 oz. can of mandarins instead of an 11 oz. one or fresh ones, and always use toasted almonds instead of candied ones. Most of our family doesn't dress this, but you can make the dressing if you want to.  

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