Recipe: Holiday Salad with Orange Dressing and Candied Almonds

HOLIDAY SALAD

FOR THE CANDIED ALMONDS:
1 tablespoon butter
2 tablespoons packed brown sugar
1/2 cup sliced almonds
FOR THE ORANGE DRESSING:
1/2 cup vegetable oil
1/4 cup red wine vinegar
2 tablespoons orange juice
4 or 5 fresh basil leaves, chopped OR 1 teaspoon dried basil
1 parsley sprig
2 garlic cloves, coarsely chopped
1/2 teaspoon salt
1/8 teaspoon pepper
FOR THE SALAD:
8 cups torn butter lettuce (1 head)
2 mandarin oranges, peeled and separated into sections
1/2 small red onion, sliced and separated into rings
1/2 cup dried cranberries, soaked in boiling water for 10 minutes, then drained and patted dry
3 ounces Gorgonzola cheese

TO MAKE THE CANDIED ALMONDS:
In a small skillet over medium heat, melt butter and stir in brown sugar. Add nuts, stir. Cook about 2 minutes, stirring occasionally. Dry on a piece of foil and separate nuts so they won't stick together. Cool and store in a covered container.

TO MAKE THE ORANGE DRESSING:
Combine all ingredients in a food processor or blender, and process until well blended. Cover and refrigerate until ready to use.

TO MAKE SALAD:
In a large bowl, combine lettuce, oranges, onion, cranberries, Gorgonzola and almonds. Toss with enough dressing to coat.

Servings: 8
Source: The Big Book of Potluck by Maryana Vollstedt