Bacon-Mandarin Salad

Southern Living
Wash the lettuces the night before. Wrap in a damp paper towel, and chill in zip-top plastic bags; cook the bacon, and toast the almonds too. Assemble and dress right before serving.
12 servings


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1/2 cup olive oil
1/4 cup red wine vinegar
1/4 cup sugar
1 tablespoon chopped fresh basil
1/8 teaspoon hot sauce
2 (15-ounce) cans mandarin oranges, drained and chilled*
1 bunch Red Leaf lettuce, torn
1 head romaine lettuce, torn
1 (16-ounce) package bacon, cooked and crumbled
1 (4-ounce) package sliced almonds, toasted


Whisk together first 5 ingredients in a large bowl, blending well. Add oranges and lettuces, tossing gently to coat. Sprinkle with crumbled bacon and sliced almonds. Serve immediately.

*Fresh orange segments may be substituted for canned mandarin oranges, if desired.

Created date

June 2002