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A LC adaptation of the southern classic mandarin orange w/ almond salad.
1/2 cup oil
1/4 cup apple cider vinegar
2 tsp. dried parsley flakes
4 TBS. Splenda
1 tsp. salt
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
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.
Would you recommend the product? Yes |
Price you paid?: None indicated
| Rating: 10
Positive aspects of the product (pros):
This salad is very easy to create and very, very tasty. Even my picky eater uncle and husband liked it...they were both unimpressed with the spinach and strawberry combination but they gave me the benefit of the doubt and tried it. And they LOVED it! I did too. The only drawback is that there won't be leftovers worth eating because it's a combination of ingredients that just doesn't keep overnight. *(But then, it's so tasty there probably won't be any leftover!)*
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