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Bacon-Mandarin Salad

Yield 12 servings
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.


  • 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

How to Make It

  1. 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.

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