Ingredients
1/2 cup sliced almonds3 tablespoons sugar, divided2 medium tangerines or 1 navel orange6 cups torn lettuce3 green onions, chopped2 tablespoons cider vinegar2 tablespoons olive oil1/4 teaspoon salt1/4 teaspoon pepper
Preparation
In a small skillet, cook and stir the almonds and 2 tablespoons sugar over medium-low heat for 25-30 minutes or until the sugar is melted and the almonds are toasted. Remove from the heat. Peel and section the tangerines, reserving 1 tablespoon juice.
In a large bowl, combine the lettuce, green onions, tangerines and almonds. In a small bowl, whisk the vinegar, oil, salt, pepper, reserved juice and remaining 1 tablespoon sugar. Pour over salad; toss to coat.
