- 1/2 cup slivered almonds
- 3 tablespoons white sugar
- 3/4 cup red wine vinegar
- 1/3 cup salad oil
- 1/3 cup white sugar
- 2 tablespoons yellow mustard
- 3/4 tablespoon poppy seeds
- 3/4 teaspoon salt
- 1 head romaine lettuce, torn into bite sized pieces
- 1 (6 ounce) bag baby spinach leaves
- 3/4 pound sliced mushrooms
- 3/4 pound shredded Swiss cheese
- 1 red onion, chopped
- 1 cup mandarin oranges
- Combine almonds and sugar in a small skillet over medium-high heat; cook and stir until sugar is melted over almonds, about 3 minutes. Spread almonds in a single layer on waxed paper to cool.
- To make the salad dressing, whisk together the vinegar, salad oil, sugar, mustard, poppy seeds, and salt in a bowl; set aside.
- Toss together the romaine lettuce, spinach, mushrooms, Swiss cheese, onion, and oranges in a large bowl. Sprinkle almonds and drizzle dressing over top of salad just before serving.
05/01/2018
recipepes.com
Sugar Toasted Almond Spinach Salad, recipe
PT15M
PT1H
5
455 calories
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