Cran-Orange Almond Salad
1 large head Iceberg lettuce
1/2 medium purple onion, sliced really thin and separated into rings
1 large can or two small cans of mandarin oranges. You can use fresh oranges, but we like the mandarins better.
1/2 cup or so of dried cranberries
Serve tossed with orange dressing and sugared almonds. (recipes below)
1 teaspoon grated orange peel
1/3 cup fresh orange juice (can use the juice from the mandarin oranges)
2 Tablespoons vinegar I like (apple cider Vinegar but have used regular as well)
1/2 cup canola oil (or vegetable oil)
2 Tablespoons sugar
1 Tablespoon Good Seasons dry Italian dressing mix (about a 1/2 packet)
Combine ingredients in blender or shaker jar.
4 ounces slivered almonds
3 Tablespoons sugar
Place almonds in a small skillet and sprinkle with sugar. Cook over medium heat stirring until almonds are coated and starting to brown (a nice tan color) and sugar has dissolved. (Be careful not to burn) Allow almonds to cool.