MANDARIN-HEARTS OF PALM SALAD

 

  
  1/2    Cup Oil
   4      Tablespoons Sugar
   4      Tablespoons Apple Cider Vinegar
   1      Teaspoon Salt
   2      Tablespoons Parsley, Freeze-Dried
   4      Ounces Almonds -- slivered
   6      Tablespoons Sugar
   1      Bag  Lettuce -- Italian Blend
   1      Can  Mandarin Oranges -- drained
   2      Stalks Celery -- sliced
   1      Can Hearts Of Palm -- sliced
   1      Cucumber -- peeled & sliced

Dressing:  Mix or shake together the oil, 4 TBS. sugar, apple cider
vinegar, salt and dried parsley; refrigerate it.

In frying pan, cook the 6 TBS. sugar and the nuts on medium high heat
until sugar melts; keep stirring.  When nuts just start to brown, put them
on a greased baking sheet.  Do not cover or refrigerate them.

In a large bowl, place the lettuce, oranges, celery, hearts of palm and
cucumber.  Red onion slices can be added too. 

Add nuts and dressing when ready to serve.