Bacon-Mandarin Salad

Wash the lettuces the night before. Wrap the leaves in a damp paper towel, and chill in zip-top freezer bags. Cook the bacon, and toast the almonds ahead, too. Assemble and dress the salad right before serving.
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Ingredients

  • Makes 12 servings / Prep: 15 min. Cook: 18 min.
  • ½ cup olive oil
  • ¼ cup red wine vinegar
  • ¼ cup sugar
  • 1 tablespoon chopped fresh basil
  • ⅛ 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

Instructions

  • 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.

Notes / Tips / Wine Advice:

* Fresh orange segments can be substituted for canned mandarin oranges, if desired.
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Course Bacon / Fruit / Salad