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Slug Salad

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“The slug in this recipe refers to the texture of the mandarin oranges. This is from the Firehouse Food: Cooking with San Francisco's Firefighters cookbook. They suggest only to use Girard's Champagne Dressing- but I'll leave that up to you.”
READY IN:
25mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. To caramelize the almonds: Melt the butter in a small skillet over medium heat. Add the almonds and saute until golden, about 2 minutes.
  2. Add the brown sugar and stir to combine. Spread the almonds on a baking sheet, separating them. Set aside to cool. When completely cooled, the almonds will have a hard, candied coating.
  3. To assemble the salad: In a large bowl, toss the lettuce with the red onion, blue cheese, mandarin oranges, and dressing to taste.
  4. Sprinkle the almonds over the salad and serve immediately.

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