Mandarin Orange Salad

Local Certified Organic Produce

submitted by Linda Rosselot

10-12 cups mixed lettuce

4 green onions

2 11 oz. cans mandarin oranges, drained

2 cups chopped celery

2 Tbsp snipped parsley

1/2 cup toasted almonds

Toss salad greens, celery, onions and parsley, refrigerate.

Just before serving add oranges, almonds and dressing.

To caramelize almonds: cook with 1/4 cup of brown sugar over low heat, stirring until the sugar melts and coats almonds.

1/2 cup olive oil

1/4 cup tarragon or white cooking wine

1/2 tsp salt

1/4 cup sugar

2 Tbsp snipped parsley

1/2 tsp hot sauce

dash of pepper

Mix and let stand at least one hour to blend flavors.