Minted Mandarin Salad

• 1/4 cup plus 2-1/2 teaspoons sugar, divided
• 1/2 cup sliced almonds
• 4 cups torn mixed salad greens
• 1/2 cup halved and thinly sliced cucumber
• 1 celery rib, sliced
• 3 green onions, thinly sliced
• 1/4 cup canola oil
• 3 tablespoons balsamic vinegar
• 1-1/2 teaspoons minced fresh parsley
• 1-1/2 teaspoons minced fresh mint
• 1/4 teaspoon lemon juice
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1/8 teaspoon hot pepper sauce
• 1 can (11 ounces) mandarin oranges, drained

1. In a small heavy skillet, melt 1/4 cup sugar over low heat. Add almonds and stir to coat. Spread onto a greased sheet of foil; break apart if necessary.
2. In a large bowl, combine the salad greens, cucumber, celery and onions.
3. For dressing, in a small bowl, whisk the oil, vinegar, parsley, mint, lemon juice, salt, pepper, pepper sauce and remaining sugar. Drizzle desired amount over salad; toss to coat. Top with oranges and almonds. Refrigerate leftover dressing.

sugar, almonds, cucumber, celery, green onions, canola oil, balsamic vinegar, parsley, fresh mint, lemon juice, salt, pepper, hot pepper, mandarin oranges

Taken from www.tasteofhome.com/recipes/minted-mandarin-salad/ (may not work)