Sunny Layered Salad

• 1/4 cup sliced almonds
• 2 tablespoons sugar
• 6 cups shredded lettuce
• 1 can (8 ounces) sliced water chestnuts, drained
• 1 cup frozen peas, thawed and well drained
• 1/2 medium cucumber, sliced
• 2 medium tomatoes, cut into thin wedges
• 2 cups shredded part-skim mozzarella cheese
• 1 can (15 ounces) mandarin orange, drained
• 1/4 cup canola oil
• 2 tablespoons sugar
• 2 tablespoons cider vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

1. In a large skillet, cook and stir almonds and sugar over low heat until sugar is dissolved and almonds are coated. Spread almonds on waxed paper and set aside.
2. In a large salad bowl, layer the lettuce, water chestnuts, peas, cucumber, tomatoes, cheese and oranges. Sprinkle with the sugared almonds. Cover and refrigerate for at least 2 hours.
3. In a small bowl, whisk the dressing ingredients. Pour over salad.

almonds, sugar, shredded lettuce, water chestnuts, frozen peas, cucumber, tomatoes, mozzarella cheese, mandarin orange, canola oil, sugar, cider vinegar, salt, pepper

Taken from www.tasteofhome.com/recipes/sunny-layered-salad/ (may not work)