Refreshing salad using seasonal fruit
Prepare lettuce and scallions and refrigerate.
Dressing: 1/4 cup sugar
1/4 cup vinegar
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon smooth dijon mustard
1/2 cup any type of mild oil
Combine sugar thru pepper. Shake or whisk until sugar and salt are dissolved. Whisk in mustard and oil until emulsified.
Almonds: 3 Tablespoons sugar
1/2 cup sliced almonds
Put sugar in the bottom of a 9 or 10" skillet in an even layer. Turn heat to medium and let melt without stirring. You can shake it a little. When completely melted, add the almonds, turn the heat down a little. Stir and cook until the nuts are completely coated and toasted. When done, pour out onto wax paper or parchment and separate with 2 forks. When cool, you can break them up more. Store several days in an airtight container.
The original recipe called for using only mandarins. I like to change it up with fruit that is in season, but always include mandarins. Strawberries and blueberries are great additions!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (5g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 2 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.8mg | 0 % | |
Potassium 13.8mg | 0 % | |
Total Carbohydrate 0.4g | 0 % | |
Dietary Fiber 0.1g | 1 % | |
Sugars, other 0.2g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database 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: 2
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