A refreshing and vibrant salad combining crisp greens, sweet mandarins, and a tangy homemade dressing.
Combine the cider vinegar, sugar, parsley, salt, black pepper, and olive oil in a jar. Shake well to mix and refrigerate.
Refrigerating the dressing allows the flavors to meld together for a more balanced taste.
In a small pan, stir the almonds and sugar over medium heat until the sugar melts and caramelizes, coating the almonds.
Keep stirring constantly to prevent the sugar from burning.
Transfer the caramelized almonds to a metal bowl and let them cool to room temperature.
Spread the almonds out to cool faster and prevent clumping.
Chop the iceberg and romaine lettuce and place them in a large bowl.
Use a salad spinner to dry the lettuce thoroughly after washing.
Add the celery, mandarin oranges, and red onion to the bowl with the lettuce.
Slice the celery and onion thinly for a more delicate texture.
Add the cooled caramelized almonds to the salad.
Break up any clumps of almonds before adding them to the salad.
Shake the dressing well and pour it over the salad.
Pour the dressing gradually to avoid overdressing the salad.
Toss the salad gently to mix and coat all ingredients evenly.
Use a large spoon and fork to toss the salad without bruising the greens.
Serve immediately and enjoy your fresh and flavorful salad.
For a beautiful presentation, garnish with a sprig of parsley or a few extra mandarin slices.
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