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Crunchy salad

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Ingredients/Components

pkg - 1 oz
salt - 1/2 tsp
vegetable oil - 1/2 c
sliced almonds - 1/2 c
can mandarin oranges - 1 oz
pepper - 1/4 tsp
chopped fresh parsley - 1 Tbsp
green onions - 2 item
hot sauce - 1/8 tsp
ribs celery - 5 item
white vinegar - 3 Tbsp
head iceberg lettuce - 1/2 item
sugar, divided - 5 Tbsp
head romaine - 1/2 item

How to make crunchy salad:

Remove flavor packets from soup mix; set aside. Crumble noodles. Bake noodles in a shallow pan at 350° for 10 minutes or until roasted, stirring after 5 minutes. Remove from oven and cool. Cook sliced almonds and 3 tablespoons sugar in a small nonstick skillet over medium-low heat, stirring constantly, 5 to 6 minutes or until sugar is dissolved and almonds are evenly coated. Remove almond mixture from heat and set aside. Whisk together reserved flavor packet, remaining 2 tablespoons of sugar, oil and the next 5 items for the dressing.

Toss together lettuce, romaine, celery and onion. Drizzle with the dressing and toss. Add the noodles, almond mixture and oranges; toss well. Serve immediately.

Recipe categories: Salads, Side dish, Broccoli.

Rating:

3.5

Average rating: 3.5, total votes: 6

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