1 tablespoon chopped fresh parsley
1 teaspoon salt
Dash of black pepper
Dash of cayenne
3 green onion (scallion) tops, thinly sliced
1 22-ounce can mandarin oranges, drained and chilled
Mix the almonds with 1/4 cup of the sugar in a medium saucepan. Cook over medium heat, stirring as the sugar melts and the almonds brown. Carefully spread the almonds on an ungreased baking sheet to cool, using a metal spatula; the nuts are very hot. When completely cooled, break the candied almonds into tiny pieces.
Tear the iceberg and romaine lettuce into pieces and wash well. Dry the greens thoroughly and transfer them to a salad bowl. Cover and refrigerate if not serving immediately.
Combine the oil, vinegar, remaining sugar, and the parsley, salt, pepper and cayenne in a bowl, mix well. Chill and cover in the refrigerator until ready to serve.
Combine the lettuce, sliced green onions, candied almonds and orange segments in a large salad bowl. Just before serving, toss the salad with enough dressing to coat the greens.
Cookbook – trisha yearwood – Georgia Cooking in an Oklahoma Kitchen
Source: Yearwood, Trisha. “Sweet and Crunchy Garden Salad.” Recipe. Georgia Cooking in an Oklahoma Kitchen. New York: Clarkson Potter Publishers, 2008. 64-65.