Ingredients
- ½ Cup Almonds, Sliced
- 3 Tbsp White Sugar
- 2 tsp Pride of India Malabar Black Pepper
- 3 oz Baby Spinach
- 5 oz Mixed Greens
- 22 oz Romaine Lettuce, rough chopped
- 15oz can Mandarin Oranges, packed in water, drained
- 1 Cup Celery
- 2 Green Onions, Whole, sliced on a bias
- 2 tsp Pride of India Malabar Black Pepper
- 1 tsp Salt
- ½ Cup Canola Oil
- 4 Tbsp White Sugar
- 4 Tbsp White Vinegar
- 2 Tbsp Parsley Flakes
- ½ tsp Hot Sauce
Directions
Step 1
In a small non-stick pan over medium heat, cook almonds and sugar, stirring constantly until the almonds are coated and the sugar has completed dissolved. Watch carefully as they will burn easily. Just as you are about to take them off of the heat, add the black pepper.
Step 2
Place the coated almonds on non-stick surface to cool. If you plan on making the salad at a later time, the almonds need to be stored in an air-tight container.
Step 3
Mix all dressing ingredients and refrigerate until 40° F.
Step 4
Mix the lettuces, celery, and onions together and just before serving add the almonds and oranges.
Step 5
Toss with black pepper dressing.
