LESLIE'S SALAD

~ Leslie Adams

SALAD
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; instructions below)

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

Toasted almonds – Toast in oven at 350 degrees for six minutes or over medium heat on stove top, stirring occasionally, until desired level of toasting is reached.

Candied almonds – 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.

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 or fresh ones instead of an 11 oz. can, and always use toasted almonds instead of candied ones. Most of my family doesn't dress this, but you can make the dressing if you want to.