Orange Almond Salad

Orange Almond Salad

div class="separator" style="clear: both; text-align: center;"a href="http://2.bp.blogspot.com/jPDUOYnoKbc/TP0O3IVdxdI/AAAAAAAABH0/3SGTNLWrW5k/s1600/IMG6257.JPG" style="margin-left: 1em; margin-right: 1em;"img border="0" height="266" src="http://2.bp.blogspot.com/jPDUOYnoKbc/TP0O3IVdxdI/AAAAAAAABH0/3SGTNLWrW5k/s400/IMG6257.JPG" width="400" //a/divdiv class="separator" style="clear: both; text-align: center;"br //divdiv class="separator" style="clear: both; text-align: center;"/divdiv class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"Mandarin oranges are out so it must be Christmas. This time of year, we buy a box of these a week and go through them like they're candy. So when I was having my girlfriends over for a festive lunch, I immediately thought of this salad my mom makes because I love the mandarin oranges in it mixed with the crunchy almonds and sweet and sour dressing. It's a crisp, refreshing salad and, one of my favourites./span/divdiv class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"br //span/divdiv class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"And while it is Mandarin orange season, you'll notice that I used tinned oranges. This is great because you make this salad any time of year, but the tinned orange segments are peeled which are much nicer in the salad. You'll find them with the canned fruit in your grocery store./span/divbr /br /div class="separator" style="clear: both; text-align: center;"a href="http://2.bp.blogspot.com/jPDUOYnoKbc/TP0PKmIyBeI/AAAAAAAABH4/qppizGQDyvo/s1600/IMG6262.JPG" style="margin-left: 1em; margin-right: 1em;"img border="0" height="266" src="http://2.bp.blogspot.com/jPDUOYnoKbc/TP0PKmIyBeI/AAAAAAAABH4/qppizGQDyvo/s400/IMG6262.JPG" width="400" //a/divdiv class="separator" style="clear: both; text-align: center;"br //divdiv class="separator" style="clear: both; text-align: left;"span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"bspan class="Apple-style-span" style="font-weight: normal;"br //span/b/span/divdiv class="separator" style="clear: both; text-align: left;"span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"bOrange Almond Salad/b/span/divdiv class="separator" style="clear: both; text-align: left;"span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"iServes 6/i/span/divdiv class="separator" style="clear: both; text-align: left;"span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"a href="https://docs.google.com/document/d/1-QooYozC6FKuctxVDCURrc_eYy8C-y3gjsITcHzpojw/edit?hl=en&authkey=CNKT6P8J"Printable Recipe/a/span/divdiv class="separator" style="clear: both; text-align: left;"span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"br //span/divdiv class="separator" style="clear: both; text-align: left;"span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"buIngredients/u/b/span/divdiv class="separator" style="clear: both; text-align: left;"/divullispan class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"1 large head romaine lettuce/span/lilispan class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"11 oz tin drained mandarin orange segments/span/lilispan class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"1/4 cup sliced almonds, toasted/span/li/uldivspan class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"Sweet and sour dressing:/span/divdivullispan class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"1/2 cup tarragon wine vinegar/span/lilispan class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"1 tsp tarragon leaves/span/lilispan class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"1/2 tsp salt/span/lilispan class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"1/8 tsp black pepper/span/lilispan class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"3 tsp sugar/span/lilispan class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"1/2 tsp dijon mustard/span/lilispan class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"1 cup vegetable oil/span/li/ul/divbr /div class="separator" style="clear: both; text-align: left;"span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"buDirections/u/b/span/divbr /ullispan class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"Wash and dry the lettuce and break into bite sized pieces. Add the oranges and almonds and toss./span/lilispan class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"To make the dressing: place tarragon leaves, salt, pepper, sugar and dijon mustard into small mixing bowl. Using a wire whisk, beat the vinegar into the spices until thoroughly mixed. Slowly add oil. Continue mixing until the oil is completely blended and the dressing is a light creamy colour. /span/lilispan class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"Let the dressing sit in the fridge for at least 30 minutes to allow the flavours to blend (overnight is even better). It will separate so needs to be shaken before pouring./span/lilispan class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"Place salads on plates and sprinkle with dressing./span/li/uldivspan class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"**Note, this will make a large quantity of dressing and you'll only use about 1/4 for a whole head of romaine./span/div

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