Mandarin Orange Salad

You get an extra post today! Free, no charge! We had a church potluck today (YUM curried lentils and peanut butter Rice Krispie Treats), and I thought I would share the recipe for the salad I brought. It was given to me by one of my best friends in high school, a fun, godly young woman and a super homemaker. Also, it tastes really light and delicious and got eaten up this afternoon, which is always a good sign.

MANDARIN ORANGE SALAD
Prep Time: I dunno, about 15 minutes? It doesn't take long to make a salad :P
Serves: About 6-8, depending on how much else is available ...

For the Dressing:
1/4 cup vegetable oil
2 tablespoons vinegar (apple cider or red or white wine vinegar are all good)
1/2 teaspoon salt
2 tablespoons sugar
Minced fresh or dried parsley (or if you are out, use a little basil and thyme)

Mix well and chill till ready to use. An empty jam jar or something with a lid that screws shut is the neatest way to make and store the dressing.

For the Salad:
4 teaspoons sugar
1/4 cup sliced almonds (I use a 4-oz package)
1 cup celery, chopped
2 green onions, sliced
1 small can Mandarin oranges, drained
1 head Romaine lettuce, torn

In a heavy skillet (I use my lovely, lovely cast iron skillet!), heat the sugar and almonds over medium heat until the sugar melts and coats the almonds. Stir until the almonds get coated with a delicious glaze (it's OK if the sugar starts to turn a little brown). Turn onto waxed paper to cool.

Toss the lettuce, oranges, celery, and onions together. Just before serving the salad, toss with the dressing (I usually use only 1/2 to 2/3 of the dressing recipe) and with the almonds (break up any huge clumps). YUM.