Paula Weinstein and Julie Remer's Kosher Sugared Almond Salad is the all-time favorite salad of my family and friends. Whenever we are invited to a potluck, I am asked to bring this salad. For a Sabbath or holiday meal, this can be served as an appetizer. This sweet combination of lettuce, fruit and nuts simply can't be topped.
Prep Time: 20 minutes
Ingredients:
- SALAD:
- 12 cups washed and dried salad greens of your choice
- 1/4 cup sugar
- 3/4 cup slivered almonds
- 3 11-oz. cans mandarin oranges, drained
- 1 purple onion, sliced
- DRESSING:
- 3/4 cup white vinegar
- 3/4 cup granulated sugar
- 6 Tbsp. parsley, snipped
- 1 Tbsp. salt
- 1 1/2 cup vegetable oil
Preparation:
1. Shake all dressing ingredients in a tightly covered jar. Refrigerate for at least one hour.2. Cook and stir almonds and sugar in a skillet over low heat until sugar is melted and nuts are coated. Cool on wax paper. Break apart. Set aside.
3. Toss dressing with salad greens and arrange on plates. Top with orange sections, onion slices and sugared almonds.
NOTE:
This salad has been served at countless weddings over the years to rave reviews!
SOURCE:
Our Customers' Favorites, by Paula Levine Weinstein and Julie Komerofsky Remer (Columbus, Ohio). Recipe reprinted with permission.
