Orange & Almond Salad With Tarragon Vinaigrette - cooking recipe

Ingredients

1 (12 ounce) bag of spring mixed salad greens
1 cup sliced mushrooms
1 cup mandarin orange
3/4 toasted almond
vinaigrette
1/2 teaspoon salt
1/4 teaspoon Tabasco sauce
2 tablespoons sugar
2 tablespoons tarragon vinegar
1/3 cup olive oil

Preparation

Place 1 teaspoons of butter into saute pan and toast almonds lightly in butter; sprinkle lightly with salt and let cool.
Place spring mix into lg bowl and top with mushrooms and oranges. Top with cooled almonds.
Vinaigrette: Place all ingredients into a container with a lid or into a bowl. Shake or
whisk vigorously. Pour onto salad and serve.