Green Salad with Almonds and Orange Dressing

This is a great salad to have during the winter months, because it uses oranges and jicama and things that are found in the winter. I had a little bit of a hard time finding jicama, but found some beautiful ones at the Mexican market near our home.

Green Salad with Almonds and Orange Dressing 

1 large head red leaf lettuce, washed, dried and chilled 

1/2 of a medium red onion, chopped 

1 11-ounce can mandarin oranges, drained 

1 small jicama peeled and cut into julienne (matchstick sized) strips 

4 ounces sliced almonds 

3 TBSP sugar 

Orange Dressing: 

 1 tsp grated orange peel 

1/3 c. fresh orange juice 

2 TBSP red wine vinegar 

2 TBSP sugar

1 TBSP Good Seasons dry Italian dressing mix

½ c. vegetable oil   

Place first 4 ingredients in a salad bowl; chill. 

In a small skillet sprinkle 3 TBSP sugar over the almonds and cook over medium heat until almonds are coated and sugar has dissolved. (They brown quickly; do not burn.) Place in a small bowl and allow to cool. 

Mix all dressing ingredients except oil in a food processor until well combined.  While food processor is running, drizzle the vegetable oil in slowly until incorporated.  Chill for at least 1 hour.   Pour salad dressing over chilled salad and sprinkle sugared almonds over all. Toss and serve.