A delightful salad combining crisp greens, sweet mandarins, and crunchy caramelized almonds, all tossed in a tangy dressing.
Combine the sugar, vinegar, salt, pepper, and parsley in a jar with a lid. Shake well until the sugar dissolves.
Shaking the dressing in a jar ensures it emulsifies properly for a smooth texture.
Heat a non-stick pan over low heat. Add the almonds and sugar, stirring constantly until the sugar melts and coats the almonds.
Keep the heat low to prevent the sugar from burning while caramelizing the almonds.
Transfer the caramelized almonds to a plate to cool. Once cooled, break them into smaller pieces.
Let the almonds cool completely to achieve a crunchy texture.
In a large mixing bowl, combine the mixed greens, celery, and green onions.
Toss the greens gently to avoid bruising the leaves.
Add the mandarin orange segments to the salad base.
Drain the mandarins well if using canned to prevent excess liquid in the salad.
Pour the dressing over the salad and toss gently to coat all ingredients evenly.
Add the dressing gradually to avoid over-dressing the salad.
Top the salad with the caramelized almonds and serve immediately.
Serve the salad immediately after adding the almonds to maintain their crunch.
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