With summer approaching (well today anyway) I love to make salads. Here is a fun one to take to your next BBQ or party.
Romain lettuce
1 large can Mandarin oranges (drained)
Sugar roasted slivered almonds
1 small sliced purple onion (opt)
1 container goat cheese
1 sliced apple
Poppyseed drsg (last)
Sugar roasted almonds:
Put 1/2 c. sugar in small sauce pan. Stir constantly. As soon as sugar starts melting a little, add 1/2 c. almonds. Continue to stir until some of the sugar sticks to almonds. Remove from heat immediately and spread the almonds on a cookie sheet lined with tinfoil to let them cool. Store in ziplock bag or air tight container.
Dressing:1 c. white sugar
1 tsp dry mustard
2 tsp salt
3 Tbsp poppyseeds
2/3 c. apple cider vinegar
2 c. Mazola (I use vegetable oil and its just fine)
1 Tbsp onion juice (can reconstitute minced onion 2:1 water to onion or grate and onion?)
Add everything except oil and poppyseed. Blend well. Add oil SLOWLY while blender is going (if you add it too fast the oil will not mix). It will be thick. Then add poppyseed & stir. Refrigerate dressing. Lasts 2-3 weeks. (I usually half this recipe and still have leftover dressing)
Toss all ingredients together and mmmm, enjoy!
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