Mandarin Orange Salad With Candied Almonds - cooking recipe

Ingredients

For the Salad
1/2 head leaf lettuce, torn
1/2 head romaine lettuce, chopped
2 green onions, sliced thin
1/2 cup dried cranberries
1 (8 ounce) can mandarin oranges, drained
Red Wine Vinaigrette
1/4 cup vegetable oil
2 tablespoons red wine vinegar
3 drops Tabasco sauce
1 tablespoon chopped parsley
2 tablespoons sugar
1/2 teaspoon salt
fresh ground black pepper
Sugared Almonds
3 tablespoons sugar
1/2 cup sliced almonds

Preparation

Mix the vegetable oil, vinegar, Tabasco sauce, parsley, sugar, salt & pepper in a bowl.
For the Salad: Combine the leaf lettuce, romaine lettuce, scallions, celery, cranberries and oranges in a salad bowl and mix gently. Add the Red Wine Vinaigrette and toss to coat well.
For the Candied Almonds: Combine the sugar and almonds in a skillet over medium-low heat and cook until the sugar melts, stirring occasionally. Cook until the almonds are evenly coated, stirring constantly. Spread on waxed paper and separate with forks to cool.