This salad is a fan favorite that I have been making for years. Someone made it at a school function many years ago and I immediately asked for the recipe which I’ve kept tucked into my notes since then. I love mixing fruit into a salad and when you pair it with slivered candied almonds and raspberry vinaigrette, it makes for one incredibly delicious salad! It’s great for summer gatherings or even paired with some grilled chicken for a quick and healthy dinner.
The only tedious step (which is 1000% worth it) is preparing the candied almonds. I’ll detail the steps for you below, but know that just when you think you’ve burnt them, you’re doing it right ;) I typically double the recipe (or even triple based on the size of the salad), but you may want to do it in batches until you get the hang of it.
1/2 C Sliced Almonds (or 1 C if doubling)
3 TBSP Raw Sugar (or 6 TBSP if doubling)
Salad Mix (Spring Mix or Spinach works well)
1 can Mandarin Oranges
Raspberry Vinaigrette (I use Ken’s)
To prepare the candied almonds, over medium heat add the sliced almonds and raw sugar to a skillet and stir constantly for about 3-5 minutes. They will begin to get golden brown. Just when you smell them begin to burn, toss for 30 seconds more and then remove from heat. Spread the almonds across non-stick foil to cool. Once cooled completely, break into small, bite-sized pieces.
To prepare the salad, place washed greens in a large bowl and layer strawberries and oranges on top. I typically arrange them in circles. Top with candied almonds and hold of on the dressing until just before serving.