The third component of Tiffany's meal at the beach this year was a delicious salad. It's similar to one that I make, but hers involved THE STOVE. My salads do not involve the stove, but of course, her salad was more delicious than mine. Lesson learned.
GORGONZOLA-ALMOND SALAD
- ½ cup slivered almonds
- ¼ cup sugar
- ¼ cup vegetable oil
- 2 Tablespoons red wine vinegar
- 1 Tablespoon minced fresh parsley
- ½ teaspoon salt
- dash red pepper sauce
- 1 Tablespoon sugar
- Salad Greens
- Fresh Strawberry slices and/or 11 oz. Can Mandarin oranges
- ½ small red onion, chopped
- Gorgonzola cheese
Stir the almonds and sugar over medium heat until sugar melts, stirring constantly (about 10 minutes). Spread almonds on lightly greased pan to cool, separating the almonds. Combine next 6 ingredients and refrigerate until ready to serve. Top salad greens with sliced strawberries or oranges, red onion and almonds. Top with cheese and serve with dressing.
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