Mandarin Almond Salad with Poppy Seed Dressing

Mandarin Almond Salad

Salad:
1 can mandarin orange sections, drained
1/2 cup whole blanched almonds or slivered almonds
romaine or butter lettuce, torn into bite size pieces or baby spinach

Poppyseed Salad Dressing Recipe:
4 tablespoons olive oil
1 tablespoon vegetable oil
1 tablespoon white wine vinegar
1 teaspoon poppy seeds
1 teaspoon Dijon mustard
1 teaspoon sugar
salt and pepper to taste

Preheat the oven to 375°F.

Place the almonds on a baking sheet and toast for a few minutes until golden brown. Watch every closely as they can quickly burn. Allow the almonds to cool.

Whisk all the dressing ingredients together. Toss the dressing with the lettuce and add the orange sections. Sprinkle the almonds over top of the salad and serve immediately.

Makes 4 servings

Timeless and contemporary, this glass serving bowl is elegant and great for salads, vegetables and other side dishes. Arzberg 8.3-in. TRIC Serving Bowl

• This recipe can easily be doubled, tripled or quadrupled to serve as many as you would like.

• Use chopped cashews in place of the almonds.

• Some people add sliced red or green grapes to the salad.

• This salad is a nice addition to a buffet table.

• You can also "toast" the almonds in a dry frying pan over low heat.