Tuesday, April 14, 2009

Paradise Salad

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


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


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.

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