30 Days of Holiday: Almond Mandarin Salad

There are many versions of this salad.  I had my first taste at Harbor Docks in Destin, Florida.  That recipe differs slightly from this one and Golden Corral serves another version.  I have had it with oranges and I've had it with strawberries.  Sometimes red onions are used, this recipe calls for green.  I have added poppy seeds to the dressing and a friend of mine uses bacon.  Since we're being healthy this week, I avoided the bacon and chose to use, instead, a recipe that mixes fresh ingredients with a spicy dressing that gets it's sweetness from honey.
This pretty salad is very light and compliments poultry nicely.  It is an unexpected addition to your holiday menu that could easily become a tradition!

What's In It:

2 tbl. white wine vinegar
3 tbl. honey
1/2 tsp. dry hot mustard
1/2 tsp. celery salt
1/2 tsp. ground paprika
1/4 c. olive oil
1 head red leaf lettuce, torn into bite-sized pieces (You may use romaine or a mix of spring greens, it you prefer.)
1 15 oz. can mandarin orange slices, drained
1 bunch green onions, diced
3/4 c. slivered almonds

How To Make It:

Thoroughly blend first 6 ingredients.
Place lettuce, oranges, diced onion, and almonds in a serving bowl.
Toss with dressing and serve immediately


Note to bacon lovers:  If desired you may crush 6 slices of cooked bacon over the top of the dressed salad.

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