Ingredients
1/4 cup sliced almonds2 tablespoons sugar6 cups shredded lettuce1 can (8 ounces) sliced water chestnuts, drained1 cup frozen peas, thawed and well drained1/2 medium cucumber, sliced2 medium tomatoes, cut into thin wedges2 cups shredded part-skim mozzarella cheese1 can (15 ounces) mandarin orange, drainedDRESSING:1/4 cup canola oil2 tablespoons sugar2 tablespoons cider vinegar1/4 teaspoon salt1/4 teaspoon pepper
Preparation
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.
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.
In a small bowl, whisk the dressing ingredients. Pour over salad.
