Iceberg mandarin orange salad with almonds

Ingredients for 6 servings:

• 1 iceberg lettuce
• 2 small cans of tangerine(s)
• 1 bag of almond flakes or almond sticks
• 5 tbsp sugar
• 1 lemon(s), squeezed
• Vinegar
• oil
• salt and pepper
• some chives and dill, finely chopped

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Fast, fresh and fruity

Chop and wash the lettuce, and let it drain slightly in a sieve. Drain the mandarins and halve them if the wedges are very large. Mix both in a bowl. Prepare the dressing using the listed ingredients, adjusting the herbs to taste; don’t use too much dill. Toss the salad with the dressing and season to taste. Roast the almonds and sugar in a pan until they caramelize, i.e. the sugar becomes liquid and brown. Stir constantly! Add the caramelized almonds to the salad, mix in, and serve immediately. Tips: Caution: the almonds get very crunchy when they cool, so watch your teeth. The dressing will brown quickly because of the almonds. But that’s okay! Place the spoon you used to roast the almonds in warm water to loosen the sugar crust. Soak the pan immediately, too.