Very good salad as was the dressing. I made equal parts of veg oil and cider vinegar, 1/4 cup. I added almost an 1/8 cup of white sugar. I minced up some fresh parsley and seasoned the dressing with salt and black pepper. Thou it did not call for this in the recipe, I did add the juice from the mandarin oranges to the dressing instead of draining it. Also, I only used one can (15 oz) of mandarin oranges. I placed the dressing in the refrigerator to chill. I toasted up the almonds with 1 T of white sugar as the 1/4 cup seemed a bit too much. Once the almonds were coated I removed it from the heat to cool down completely before breaking them up in pieces. I rinsed, dried and tore up bite size pieces of the red leaf lettuce. I thinly sliced up a quarter of a red onion as well as one celery stalk with the leafy green parts. The nice part of this dressing is that you can adjust the amount of seasonings to taste with room to add other ingredients to the salad. I served this with Asian Grilled Chicken and Sesame Broccoli Salad, from this website, and delicious by the way.
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Very good salad as was the dressing. I made equal parts of veg oil and cider vinegar, 1/4 cup....