Sweet and crunchy vegetable salad
Votes: 1
Time: 50 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 588, total fat 47 G., saturated fats 3 G., proteins 7 G., carbohydrates 41 G., fiber 8 G., cholesterol 0 mg, sodium 409 mg, sugar 32 G.
Calories 588, total fat 47 G., saturated fats 3 G., proteins 7 G., carbohydrates 41 G., fiber 8 G., cholesterol 0 mg, sodium 409 mg, sugar 32 G.
This salad has just two main ingredients—lettuce and canned tangerines—but what really makes it delicious is the tart cayenne vinaigrette and candied almonds. It's incredibly crunchy and delicious. Dress the salad and sprinkle with nuts just before serving.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup almonds
- 1/2 cup sugar, divided
- 1 head romaine lettuce
- 1 head of iceberg lettuce
- 1 cup vegetable oil
- 1/4 cup red wine vinegar
- 1 tbsp chopped fresh parsley
- 1 teaspoon of salt
- A pinch of black pepper
- A pinch of cayenne pepper
- 3 green onions (green part), thinly sliced
- 1 can (580 g) canned tangerines, drained and cooled
We recommend
Recipes with similar ingredients: iceberg lettuce, almond, tangerines, wine vinegar
Cooking the dish according to the recipe:
- In a medium saucepan, combine the almonds with 1/4 cup sugar. Cook over medium heat, stirring, until the sugar melts and the almonds are toasted.
- Carefully place the almonds on an ungreased baking sheet and let them cool (the nuts will be very hot). Once the candied almonds have cooled completely, break them into small pieces.
- Cut the iceberg and romaine lettuce into pieces and transfer to a salad bowl. Cover and refrigerate if not serving immediately.
- In a bowl, combine the oil, vinegar, remaining 1/4 cup sugar, parsley, salt, black pepper, and cayenne pepper. Mix thoroughly. Refrigerate the dressing, covered, until ready to serve.
- In a large salad bowl, combine the lettuce leaves, sliced green onions, candied almonds, and mandarin orange segments. Just before serving, drizzle the salad with enough dressing to coat the greens.
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