The people who say they don’t like salad just haven’t tasted a good one.
This is an easy meal for the middle of the work week. My aunt Betsy made me a cookbook for my bridal shower a few years ago and it encompasses all of her families’ favorite recipes. This recipe, in particular, is a favorite of ours and is a great light, healthy meal……and quick!
Also, confession time….I don’t really like any leafy green vegetables….at all. I did, however, thoroughly enjoy this salad and I wholeheartedly believe that you will, too!
I added chicken on top of the salad to make it more of a meal. I took one large chicken breast, cut it into bite-size pieces, and cooked it up in the pan on medium heat after I removed the sauteed almonds. If you are fortunate enough to live near a Wegman’s grocery store, I recommend the pre-marinated lemon-garlic chicken. It tastes great with this salad.
1 cup slivered almonds
2 tablespoons sugar, divided (can substitute with raw honey to be on the healthier side)
4 teaspoons red wine vinegar
1 can mandarin oranges, drained (save a little juice and add to “dressing” later, if you wish)
1/4 teaspoons pepper
1/3 cup olive oil
2 tablespoons dried parsley flakes
1/4 teaspoons salt
dash Tabasco sauce (optional)
1 large chicken breast (optional)