Chinese Orange Salad
|Torn mixed salad greens||6 Cup (96 tbs), trimmed (Romaine, Leaf Or Iceberg Lettuce, Spinach)|
|Navel oranges||3 Small, peeled, white membrane removed, cut into thin crosswise slices|
|Sliced celery||1⁄2 Cup (8 tbs) (1/4 Inch Thick Slice)|
|Sliced green onion||2 Tablespoon|
|Whole blanched almonds||1⁄3 Cup (5.33 tbs)|
|Vegetable oil||1⁄4 Cup (4 tbs), divided|
|White rice vinegar||2 Tablespoon|
|Almond extract||1⁄8 Teaspoon|
In large salad bowl, combine salad greens, oranges, celery and green onion.
In 9-inch round baking dish or pie plate, combine almonds and 1 tablespoon oil.
Microwave at High for 3 1/2 to 5 1/2 minutes, or just until almonds begin to brown, stirring after every minute.
In 2-cup measure, mix remaining 3 tablespoons oil, sugar, rice vinegar and almond extract.
Microwave at High for 1 to 1 1/2 minutes, or until mixture boils.
Pour hot mixture over salad.
Toss to coat.
Mix in toasted almonds.