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Category: Salad
Prep Time: Cook Time: Total Time:
Glazed Almond Topping:
1/4 cup sliced almonds
1 tablespoon plus 1 teaspoon sugar
Salad:
1 large bunch romaine lettuce, torn into bite-size pieces
2 stalks of celery, chopped
2 1/2 cups strawberries, hulled and sliced
1 (11-ounce) can mandarin oranges, drained
Sweet and Sour Dressing:
1/4 cup vegetable oil
2 tablespoons sugar
2 tablespoons vinegar
1/2 teaspoon salt
6 drops red pepper sauce
Dash of black pepper
For the Glazed Almond Topping:
In a small skillet, cook almonds and sugar over low heat, stirring constantly until sugar is melted and almonds are coated. Sprinkle almonds onto a sheet of waxed paper; let cool. Break the almonds apart and set aside.
For the Salad:
In a large salad bowl, toss the salad ingredients until combined.
For the Sweet and Sour Dressing:
In a small container with a tight lid, combine the Sweet and Sour Dressing ingredients and shake to combine.
Pour the dressing over salad and toss to combine. Sprinkle the Glazed Almond Topping over the salad and serve immediately.
Servings: 4 to 6
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Super Special Strawberry Salad
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Category: Salad
Prep Time: Cook Time: Total Time:
Glazed Almond Topping:
1/4 cup sliced almonds
1 tablespoon plus 1 teaspoon sugar
Salad:
1 large bunch romaine lettuce, torn into bite-size pieces
2 stalks of celery, chopped
2 1/2 cups strawberries, hulled and sliced
1 (11-ounce) can mandarin oranges, drained
Sweet and Sour Dressing:
1/4 cup vegetable oil
2 tablespoons sugar
2 tablespoons vinegar
1/2 teaspoon salt
6 drops red pepper sauce
Dash of black pepper
For the Glazed Almond Topping:
In a small skillet, cook almonds and sugar over low heat, stirring constantly until sugar is melted and almonds are coated. Sprinkle almonds onto a sheet of waxed paper; let cool. Break the almonds apart and set aside.
For the Salad:
In a large salad bowl, toss the salad ingredients until combined.
For the Sweet and Sour Dressing:
In a small container with a tight lid, combine the Sweet and Sour Dressing ingredients and shake to combine.
Pour the dressing over salad and toss to combine. Sprinkle the Glazed Almond Topping over the salad and serve immediately.
Servings: 4 to 6
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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