Almond Crunch Salad Recipe

Ingredients

1/2 C. SLICED ALMONDS

3 TBLS. SUGAR

6 C. TORN ROMAINE LETTUCE

1 (11 OZ) CAN MANDARIN ORANGES,

DRAINED

1 C. SLICED CELERY

3 GREEN ONIONS, SLICED

DRESSING:

1/2 C. CANOLA OIL

1/4 C. VINEGAR

2-3 TBLS. SUGAR

1/2 TSP. SALT

1/2 TSP. GROUND MUSTARD

1/4 TSP. GARLIC POWDER

Preparation

IN A SMALL SUACEPAN OVER LOW HEAT, COOK AND STIR ALMONDS AND SUGAR UNTIL ALMONDS ARE COATED AND LIGHTLY BROWNED, ABOUT 3 MINUTES. SPREAD THE ALMONDS ON FOIL TO COOL; GENTLY BREAK APART.

IN LARGE SALAD BOWL, COMBINE ROMAINE, ORANGES, CELERY AND ONIONS. TOP WITH ALMONDS.

IN A SMALL JAR WITH LID, COMBINE THE DRESSING INGREDIENTS; SHAKE TO COMBINE WELL. POUR OVER SALAD AND SERVE.