Instructions
1/2 cup sliced almonds
3 tablespoons sugar
1 bag of spinach or lettuce-and-spinach mix
1 can mandarin oranges, drained – or other fruit of your choice
Raspberry vinaigrette
Toss almonds with sugar in a medium nonstick skillet. Cook on medium heat for 6-8 minutes or until sugar forms a golden brown syrup and evenly coats the almonds. Stir constantly and watch closely. Spread almonds in single layer on waxed paper to cool. Then break into small pieces. Toss spinach, fruit and almonds in a salad bowl and chill. When ready to serve, add vinaigrette.
