It’s Recipe Redux time and this month’s theme is condiments, spreads, and dressings. I’m sharing with you my favorite vinaigrette salad dressing!!
This Asian-inspired vinaigrette salad dressing is the backbone of my “famous” Mandarin Orange Salad. It’s famous because if you know me, you’ve likely enjoyed this salad on many occasions. It’s my go-to. Some of you are laughing right now because you’re sick of this salad. And some of you are happy to finally get the recipe. The rest of you are dying to try it, right?
Mandarin Orange Salad
For the Salad:
- 1 head Romaine lettuce, chopped
- 1 cup chopped celery
- 4 scallions, sliced
- 1 can Mandarin Oranges, drained
- 1/2 cup sugared almonds
For the Dressing:
- 3 Tbsp olive oil
- 2 Tbsp red wine vinegar
- 1 Tbsp fresh parsley, chopped
- 1 tsp sugar
- 1/4 tsp dry mustard
- 1/2 tsp salt
- 1/2 tsp pepper
Make the sugared almonds first by heating about 1/2 cup slivered almonds under medium heat in about 3 Tbsp sugar, stirring constantly. As soon as they start to tan, remove from heat. Lay out on aluminum foil until cooled.
Assemble salad ingredients in large bowl. In a small bowl, whisk together vinegar, seasonings and oil until blended. Stir in fresh parsley. Add dressing to salad, top with sugared almonds before serving.