How to make it

  • In a sauce pan over medium heat, cook and stir the almonds and sugar, until the almonds are coated and lightly browned (about 4 minutes). Spread the almonds on a plate or sheet of aluminum foil to cool; gently break apart.
  • In a large salad bowl, combine the Romaine lettuce, oranges, celery and onions. Top with the almonds. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Pour over the salad and gently toss. Serves 8.
  • Notes: I like to add more Lettuce than the recipes states, like 8 to 10 cups. It can easily be stretched to serve more that way too.

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