Description
This recipe is easy to make, but tastes impressive and is always a big hit at barbecues. You can swap the mandarin oranges for dried cranberries depending on your personal preference.
Ingredients
- ½ cup slivered almonds
- 3 tablespoons white sugar
- ¾ cup red wine vinegar
- ⅓ cup salad oil
- ⅓ cup white sugar
- 2 tablespoons yellow mustard
- ¾ tablespoon poppy seeds
- ¾ teaspoon salt
- 1 head romaine lettuce, torn into bite sized pieces
- 1 (6 ounce) bag baby spinach leaves
- ¾ pound sliced mushrooms
- ¾ pound shredded Swiss cheese
- 1 red onion, chopped
- 1 cup mandarin oranges
Instructions
- Combine almonds and sugar in a small skillet over medium-high heat; cook and stir until sugar is melted over almonds
- about 3 minutes. Spread almonds in a single layer on waxed paper to cool.
- To make the salad dressing
- whisk together the vinegar
- salad oil
- sugar
- mustard
- poppy seeds
- and salt in a bowl; set aside.
- Toss together the romaine lettuce
- spinach
- mushrooms
- Swiss cheese
- onion
- and oranges in a large bowl. Sprinkle almonds and drizzle dressing over top of salad just before serving.
Prep Time: 30 mins
Cook Time: 3 mins
Total Time: 33 mins
Servings: 12