What you need:
8-10 oz. fresh spinach (or Romaine - we used a bag of 'Spring Mix')
1/2 cup sugar
1/2 cup slivered almonds
2 large Navel oranges, peeled & cut into bite-size pieces
1/2 cup celery, sliced
4 green onions, sliced
What you do:
Wash, trim, and dry the spinach - if you used a bag of Romaine or some other type of lettuce this won't be necessary.
Heat sugar in small skillet over medium heat, stirring occasionally until the sugar melts - it will look like the brownish liquid below once melted.
Add almonds and heat, stirring constantly until almonds become caramelized. Cool on foil or waxed paper. We spread them out on a cookie sheet.
When cool, chop or break it into bite-size pieces.
If necessary, tear your spinach or lettuce into bite-size pieces. Toss with almonds, oranges, celery, and onions. You can prepare all of this ahead of time and just add the dressing (below) when you're ready to serve!
What you need for the salad dressing:
1 tsp. salt
2 Tbsp. sugar
2 Tbsp. vinegar
1/4 cup vegetable oil
Dash of Tobasco sauce
Combine the above ingredients for the salad dressing. When you're ready to serve pour the dressing over the salad and toss to mix thoroughly. Voila!
Let me know if you try it! It's such a refreshing side dish at this time of year.