Kitchen Witch’s Mandarin Orange Salad

I love to come up with different salads for various occasions. Sometimes it’s just something special for lunch. And with this heat and humidity - salads go over very well. Eating the same old salad gets boring - so here’s one I’d like to share:

I started out by making some sugared walnuts to add some crunch to the salad.

I used 1 lb of chopped walnuts which I placed in a skillet in about 3 T vegetable oil and let them cook just a few minutes. I added 1/3 cup sugar and allowed to cook until the sugar was melted. Then I drizzled some orange juice around the edges of the pan to “deglaze” and coat the walnuts. Drain and transfer to baking sheet in a single layer. 350*F for 5 minutes, stir and continue to roast for a few more minutes. An electric skillet that bakes or a toaster oven work fine in this hot and humid weather if you don’t want the oven on for 10 - 15 minutes (including your preheating time). Allow to cool on baking sheet, stirring to cool - they will be HOT!

When thoroughly cool, store in covered container. Use on various salads.

After the walnuts are ready - make the salad.

Make a vinaigrette of 3 - 4 tablespoons olive oil, 1 ½- 2 tablespoons cider vinegar and 1 ½ tablespoons sugar; add a scant teaspoon dried parsley or 2 teaspoons fresh minced. Salt and pepper to taste. Whisk well or shake in a covered jar. If made ahead, refrigerate until serving time.

Make your salad mix: mixed salad greens, a couple green onions, sliced, some celery hearts and one can of mandarin oranges, drained (6 to 8 ounces).

Toss salad with vinaigrette; divide between plates; top with orange slices; sprinkle with walnuts.

Serve on chilled salad plates.

This makes a salad for 2 and can easily be doubled.