Cran-Orange Almond Salad

• FOR THE SALAD:
• 1 whole Large Head Red Leaf Lettuce, Washed, Dried And Broken Into Pieces (I Use a Combination of Red Leaf And Butter Lettuce)
• 1/2 whole Medium Onion, Sliced Sliced And Separated Into Rings, The Thinner The Better
• 1/2 whole Jicama, Peeled And Cut Into Julienne Strips
• 1/2 cups Or So Of Dried Cranberries
• 2 whole Oranges, Peeled And Sliced, Then Cut Into Chunks
• _____
• FOR THE ORANGE DRESSING:
• 1 teaspoon Grated Orange Peel
• 1/3 cups Fresh Orange Juice
• 2 Tablespoons Red Wine Vinegar
• 1/2 cups Canola Oil Or Vegetable Oil
• 2 Tablespoons Sugar
• 1 Tablespoon Good Seasons Dry Italian Dressing Mix
• _____
• FOR THE SUGARED ALMONDS:
• 4 ounces, weight Slivered Almonds
• 3 Tablespoons Sugar

1. To make the dressing, combine dressing ingredients in a blender or shaker jar. Combine well.
2. To make the sugared almonds, place almonds in a small skillet and sprinkle with sugar. Cook over medium heat, stirring until almonds are coated and starting to brown (a nice tan color) and sugar has dissolved. Be careful not to burn it. Allow almonds to cool.
3. Serve salad tossed with orange dressing and sugared almonds.

salad, red leaf lettuce, onion, jicama, or so, oranges, orange juice, red wine vinegar, canola oil, sugar, italian dressing mix, sugared almonds, sugar

Taken from tastykitchen.com/recipes/salads/cran-orange-almond-salad/ (may not work)