This salad is a refreshing and tangy reminder that spring is here. Enjoy it as a side salad to accompany a meal or add cooked turkey or chicken to make it a satisfying main dish salad. It’s terrific, too, when replacing the lettuce with fresh spinach. Any way you slice it, dice it, chop it, or shake it, you’re going to love it.
Almond Lettuce Mandarin Salad
1 bunch leaf lettuce, washed and torn into bite-size pieces
2 cups thinly sliced celery
2 tablespoons fresh parsley, finely chopped
4 green onions, thinly sliced
2 11-ounce cans mandarin oranges, drained or 2 fresh oranges, sectioned
1/2 cup dried cranberries, optional
1/2 cup toasted slivered or sliced almonds
1/4 teaspoon hot pepper sauce
2 tablespoons sugar
2 tablespoons tarragon vinegar or add 1/4 teaspoon dried tarragon leaves to white distilled vinegar
1/8 cup canola oil
1/8 cup olive oil
1 to 2 tablespoons water
1/2 to 3/4 teaspoon kosher salt
Freshly ground black pepper to taste
Toss together lettuce, celery, parsley, green onions and mandarin oranges in large salad bowl, set aside.
Combine all dressing ingredients in shaker jar; shake until sugar is dissolved.
Toss salad with dressing just before serving. Garnish with cranberries and almonds, if desired.
Serves 8 to 10