Mandarin Orange-Almond Green Salad

Great summer side dish or dinner.

• 1/4 cup sliced almonds
• 1 Tbl plus 1 tsp sugar
• 1/4 head lettuce, mesculin mix or spinach, torn into bite-size pieces
• 1/4 bunch romaine, torn into bite-size pieces
• 2 med stalks celery, chopped (abt 1 cup)
• 2 scallions (with tops), thinly sliced (abt 2 Tbl)
• Sweet-Sour Dressing (below)
• 1 can (11 oz) mandarin orange sections, drained
• 1 cup chow mein noodles (optional)
• 1 lb. boneless chicken breasts (abt 3 breasts) (optional)

Sweet-Sour Dressing

• 1/4 cup vegetable oil
• 2 Tbl sugar
• 2 Tbl cider or wine vinegar
• 1 Tbl snipped parsley
• 1/2 tsp salt
• dash of pepper
• dash of red pepper sauce

Cook almonds and sugar over low heat, stirring constantly, until sugar is melted and almonds are coated. Cool and break apart. Store at room temperature. (May want to make extra - they’re super good for snacking!)

Place lettuce and romaine in a gallon zip lock bag; add celery and onions. Combine all Sweet-Sour Dressing ingredients in a tightly covered jar; shake vigorously. Pour dressing into salad bag; add orange segments. Close bag tightly and shake until salad greens and orange segments are well coated. Add almonds and shake.

For added crunch, sprinkle on chow mein noodles just before serving.

For a dinner, boil chicken breasts for abt 10 min; cool; cut into 1/2” pieces. Add to salad.

Serves 4-6