Chop all the romaine hearts and put in a large salad bowl.
Sugar the almonds by heating the almonds in a skillet on low, adding sugar and stirring until they are candied.
Mix the dressing and chill. Taste to see if it is too tart with the white vinegar. If yes, then add more oil and sugar.
When it is time to serve, add the can of oranges, candied almonds and dressing and toss.
You can add strips of chicken to serve as a main dish at a luncheon.
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|Serving Size: 1 Serving (499g)|
|Recipe Makes: 6|
|Calories from Fat: 121 (55%)|
|Amt Per Serving||% DV|
|Total Fat 13.4g||18 %|
|Saturated Fat 1.1g||5 %|
|Monounsaturated Fat 7.7g|
|Polyunsanturated Fat 4.1g|
|Cholesterol 0mg||0 %|
|Sodium 41.9mg||1 %|
|Potassium 1132.9mg||30 %|
|Total Carbohydrate 23.9g||7 %|
|Dietary Fiber 10.1g||40 %|
|Sugars, other 13.8g|
|Protein 5.7g||8 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 220
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