It seems like a hundred years ago that I ran my Bed & Breakfast Inn. Way back then, I occasionally catered banquet dinners and receptions. One of my signature salads for banquet dinners was my Mandarin-Almond Salad. It was the perfect start to my tender Cornish Game Hens, Poached Halibut with capers or my Juicy Prime Rib.
The dressing recipe for this salad is simple, yet elegant. The salad was plated up with torn red leaf lettuce, whole mandarin orange segments, sliced green onions and slivered candied almonds (click HERE for instructions to make candied almonds.) Then, I drizzled the salad with this sweet and creamy dressing.
When my guests returned for another event, they would always ask me if I was going to serve the Mandarin & Almond Salad!
You can make the salad like I did, or make your own combination of lettuce leaves, fruits and nuts. This is another variation of the salad. This has Spring Mix Salad greens, fresh sliced strawberries & orange segments, candied almonds and it’s tossed with the delicious Orange Honey French dressing!
Here’s what you’ll need:
1/4 can orange juice concentrate
1 T. red wine vinegar
1/4 c. honey
1/2 t. dry mustard
1/2 t. salt
2/3 c. oil
In blender, combine the first 5 ingredients. Blend til smooth. Add oil a little bit at a time while blending. Blend until smooth. Refrigerate until serving time.