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(11 ounces) mandarin oranges, drained
2 to 3
sugar (or to your taste)
In a small saucepan over medium heat, cook and stir almonds and sugar until almonds are coated and lightly browned, about 4 minutes. Spread the almonds on heavy-duty foil to cool; gently break apart.
In a large salad bowl, combine romaine, oranges, celery and onions. Top with almonds.
In a jar with tight-fitting lid, combine the dressing ingredients; shake well. Pour over the salad and toss gently. Serve and enjoy.