Illinois Salad

1 cup sliced almonds
1/4 cup sugar
8 cups torn romaine lettuce
1 can (11 oz) mandarin orange segments, drained
2 Tbsp thinly sliced scallions

Dressing
1/4 cup canola oil
2 Tbsp each honey and cider vinegar
1 Tbsp chopped parsley

1. Put a square of foil on work surface. Stir nuts and sugar in a
small
saucepan over medium heat 5 minutes until most sugar melts and starts
to
turn golden. Pour on foil to cool.

2. Put 2 cups lettuce in each of 4 salad bowls. Top with oranges and
scallions. Break clumps of almonds; add to salads.

3. Dressing: Put ingredients in a small jar and shake to blend;
drizzle
over salads. Serves four.


Per serving: 389 cal, 7 g pro, 37 g car, 4 g fiber, 26 g fat (2 g
saturated fat), 0 mg chol, 17 mg sod
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