Tropical Romaine Salad

  • Yield: 8 servings


dash pepper
1tablespoon canola oil
1tablespoon chopped parsley
2tablespoons sugar
1/3cup raspberry vinegar
1/4cup water
1/4teaspoon hot sauce
1/4cup sliced almonds
2tablespoons sugar
1large head romaine lettuce, torn into pieces
1cup chopped celery
4-- green onions, chopped
1-- (11-ounce) can mandarin orange slices, drained
1/2cup chopped dates


  1. In a small bowl, mix the pepper, oil, parsley, sugar, vinegar, water and hot sauce together and chill.  The dressing can be made a day ahead.
  2. In a small pan over medium heat, cook the almonds and sugar, stirring constantly until the sugar is dissolved and the almond are coated.  Watch carefully as they will burn easily.  Cool and store in an airtight container for up to one week if not using right away.
  3. In a salad bowl, mix the lettuce, celery, and green onions.  Toss with the dressing.  Just before serving, add the almonds, oranges and dates.

Nutritional Info *per serving

  • Calories 121
  • Fat 3.8g
  • Saturated Fat .3g
  • Cholesterol 0mg
  • Sodium 23mg