Lately, I’ve been browsing through my cookbooks for recipes and inspiration. Say what? No Pinterest? Oh I’m still wasting plenty of time on that there site, but I have to tell you, it is kind of refreshing to dust off the ol’ cookbooks, plop on the couch, and browse recipes while watching episodes of Parenthood.
This Mandarin Almond Salad comes from a church cookbook I received as a wedding present almost four years ago. I hadn’t even used it yet so it was definitely time. And now I’ve got all kinds of recipes bookmarked. This cookbook is a goldmine.
I love how simple this salad is. Romaine lettuce, green onions, mandarin oranges, avocado, slivered almonds, and Parmesan cheese. I love the toppings on salads, so of course, I add a little extra.
The dressing is even more simple-extra virgin olive oil, apple cider vinegar, brown sugar, and salt. It completes the salad perfectly. In fact, I could put it on every salad I eat.
Turn this salad into a main dish by simply adding some grilled or cooked chicken to it! And voila!
Mandarin Almond Salad
1 1/2-2 romaine lettuce
3 green onions, chopped
1 sm. can mandarin oranges, drained and chilled
1 large avocado, cut into pieces
1/2 cup Butter Toffee Glazed Almond Accents (or you can make your own candied almonds and chop)
1/4 cup Parmesan Cheese
2 tbs apple cider vinegar
1/4 cup extra virgin olive oil
1/2 tsp salt
1 tbs brown sugar
Dissolve brown sugar, apple cider vinegar, evoo, and salt in a small container and refrigerate for 1 hr.
Rinse and chop romaine lettuce and place in a large bowl. Add green onion, mandarin oranges, avocado pieces, almonds, and Parmesan cheese. Drizzle with dressing just before serving and toss everything together.
adapted from Recipes from the Flock