Ingredients
1/2 cup sliced almonds3 tablespoons sugar4 cups torn leaf lettuce4 cups torn romaine2 celery ribs, chopped4 green onions, chopped1/4 cup dried cranberries1 can (11 ounces) mandarin oranges, drained1 medium apple, choppedVINAIGRETTE:1/4 cup canola oil2 tablespoons sugar2 tablespoons rice vinegar1 tablespoon minced fresh parsley1/2 teaspoon salt1/4 teaspoon pepper1/2 cup crumbled blue cheese, optional
Preparation
In a small heavy skillet over medium-low heat, stir almonds and sugar until sugar is melted and almonds are coated. Cool on waxed paper. Break apart and set aside.
In a large bowl, combine the lettuce, romaine, celery, onions and cranberries. Add oranges and apple.
In a small bowl, whisk the oil, sugar, vinegar, parsley, salt and pepper. Drizzle over salad; toss to coat. Sprinkle with almonds and blue cheese if desired.
