Candied Almond, Mandarin, and Apple Salad with an Orange Poppyseed Dressing

• Produce

  • 15 1 ounces can mandarin oranges
  • 2 Apples, large
  • 3/4 cup Cranberries, dried
  • 1 tsp Lemon, large
  • 10 oz Lettuce or fresh spinach, mixed green

• Condiments

  • 2 tsp Dijon mustard
  • 1 tsp Lemon juice

• Baking & Spices

  • 1/2 tsp Morton fine sea salt
  • 2 tsp Poppy seeds
  • 3/8 cup White sugar

• Oils & Vinegars

  • 1/2 cup Vegetable oil or olive oil

• Nuts & Seeds

  • 1 cup Almonds

• Dairy

  • 3/4 cup Feta

• Other

  • 2 tablespoons and 1/2 honey
  • 1 teaspoons large orange (2 zest and 4 tablespoons juice

Found on chelseasmessyapron.com

Description

Directions

• In a large skillet, add the sliced almonds and white sugar. Place the heat to medium-high and stir near constantly. The sugar will begin to melt and become a sticky liquid and then stick to the almonds. This takes about 3-4 minutes -- watch carefully and stir near constantly to avoid burning the nuts.
• Dump the candied almonds onto a sheet of parchment paper and let harden. Break apart.
• Thinly slice the apples and toss with lemon juice.
• In a large bowl, toss together the lettuce, well-drained mandarin oranges, sliced apples, dried cranberries, and feta cheese.
• For the dressing: combine all of the ingredients together except for the oil and poppyseed in a blender. Blend until all ingredients are well incorporated. Slowly add in the oil in a steady stream and pulse until combined.
• Stir in the poppyseeds.
• Right before enjoying, add the dressing (add to taste -- you may not need it all) and candied almonds. Toss and enjoy immediately.