MANDARIN ORANGE TOSSED SALAD

½ cup slivered almonds
3 Tbsp. sugar
½ head iceberg lettuce
½ head romaine or leafy lettuce (or try spinach)
½ sweet, red onion, sliced into rings
1 (11-oz) can mandarin oranges, drained
DRESSING:
3 Tbsp. orange juice
3 Tbsp. vegetable oil (try olive)
2 Tbsp. vinegar
1 Tbsp. sugar or honey
1-2 tsp. poppy seeds, optional
¼ tsp. salt

In frying pan, heat 3 tbsp. sugar over medium-low heat until melted (sugar turns liquid). Sprinkle almonds into sugar and stir to coat (almonds clump together). Pour onto a greased plate and let cool; separate. Tear clean, dry greens into bite-sized pieces. Toss greens with sliced onion rings. (Reserve some for garnish) drained oranges, and cooled, separated candid almonds.
Shake dressing ingredients together until combined. When ready to serve, pour dressing over salad and toss gently to coat. Garnish with onion rings. Serve immediately.
Yield: 6 servings.