I made this salad for Easter, and it was FABULOUS!
It is a new family FAVORITE!
Paradise Salad
Candied Almonds:
1/2 cup sliced almonds
3 tablespoons granulated sugar
Salad:
1/2 head green leaf lettuce, torn into bite-size pieces
1/2 head romaine lettuce, torn into bit-size pieces
1 cup chopped celery
4 green onions, chopped
1 10.75-ounce can mandarin orange sections, drained
1 avocado, cut into chunks
1 apple, diced
1/4 cup dried craisins
1/2 cup feta cheese, crumbled
3 chicken breast halves, cooked and cut in bite size pieces
Dressing:
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup vegetable oil
1 tablespoon chopped parsley
2 tablespoons sugar
2 tablespoons white wine vinegar
Prepare candied almonds:
Melt 3 tablespoons sugar in large skillet with sliced almonds, stirring continuously until almonds are coated. Caution: Don't allow sugar to caramelize. Spread out on wax paper to cool. Mix together all salad ingredients and candied almonds.
Dressing: In a small bowl or jar, combine all dressing ingredients. Mix well. Pour over salad and toss right before serving. Serves: 6.
I made an additional batch of dressing to pass with salad.
