Green Salad with Carrot-Ginger Vinaigrette & Candied Almonds

Recipe from The Best Light Recipe

Adapted and Husband-Tested in Alice’s Kitchen

Serves 6 to 8

Our family, including our 17-month old granddaughter, Sandrita, was invited to Bob and Debbie’s for a salmon dinner and I was asked to bring a salad.  Poor Bob is allergic to garlic, so I needed to find a delicious salad dressing that didn’t have garlic.  Then, I used the veggies I happened to have in my fridge for the salad.  I added mandarin oranges and candied almonds to the mix because my hubby loves those ingredients and because the dressing has an Asian flavor.  I made this salad in the time it took Granddaddy to read some board books to Sandrita.  As you can see by the photo, the salad turned out quite pretty. 

Carrot-Ginger Vinaigrette:

6 Tablespoons water

¼ cup peanut oil

3 Tablespoons rice vinegar

2 teaspoons low-sodium soy sauce

1 ½ teaspoons minced shallot or red onion

1 ½ teaspoons grated fresh ginger (do not substitute powdered ginger)

½ teaspoon Kosher salt

½ teaspoon sugar

¼ teaspoon fresh ground pepper

Shake all of the ingredients together in a jar with a tight-fitting lid.  The dressing can be refrigerated for up to 7 days; bring to room temperature, then shake vigorously to recombine before using.

Candied Almonds:

3 Tablespoons sugar

½ cup slivered almonds

Place sugar in a heavy skillet.  Melt over medium-low heat.  Add almonds and stir until golden brown and coated with the melted sugar.  Immediately pour onto a piece of foil to cool.  When cool, break apart into bite size pieces.  The candied almonds can be made in advance and stored in an air tight container.

Salad:

1 bunch green leaf lettuce

1 bunch baby spinach

8 mushrooms, sliced

1 can mandarin orange slices, drained

4 baby turnips, sliced (optional)

1 zucchini, sliced

Toss the salad ingredients together in a large bowl with the vinaigrette.  Sprinkle with the candied almonds.  Serve immediately.