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Reviews Date of last review
Fri April 9, 2010
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Description: A LC adaptation of the southern classic mandarin orange w/ almond salad.
Ingredients: Dressing:

1/2 cup oil
1/4 cup apple cider vinegar
2 tsp. dried parsley flakes
4 TBS. Splenda
1 tsp. salt
dash pepper


1 package prepared salad greens (I recommend baby spinach, or the 50/50 baby spinach/spring mix blend).
2 green onions, sliced
1 pint sliced fresh strawberries, mixed with 2 TBS. Splenda
6 oz. crumbled bleu or gorganzola cheese
"Sugared" almonds

"Sugared" Almonds:

1/2 cup sliced almonds
1/4 cup Splenda
How To Prepare: In a skillet over med-low heat, stir almonds and Splenda together constantly until the Splenda has melted onto the almonds and they are lightly toasted. Be careful not to use too high a heat or the Splenda will burn. A few droplets of water will aid in the sugaring process, but wait until most of the Splenda has attached itself to the nuts to sprinkle the water. Put nuts onto a plate, and break apart when cool.

Combine other salad ingredients, toss with dressing, and sprinkle with almonds just before serving. This is great with grilled chicken, too.
Number of Servings: 4
Effort (Easy, Average, Difficult): Easy
Junior LCF Member
Posts: 5
Registered: January 2003
Location: Beautiful Tampa Bay Area

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