Ingredients

Dressing

• 1/2 cup rice vinegar
• 1 Tablespoon light brown sugar
• 2 Tablespoons olive oil
• 1 Tablespoon water
• 1/2 teaspoon kosher salt

Salad

• Cooking spray
• 2 cups raw almonds
• 1 teaspoon olive oil
• 3 Tablespoons honey
• 1/2 teaspoon coarse salt
• 1/4 cup sesame seeds
• 1 (11-oz) can mandarin oranges
• 2 heads butter or Bibb lettuce, torn into large pieces
• 1 cup canned chow mein noodles

Dressing

Procedure

1. Combine all ingredients in a screw-top jar; shake to combine.

Salad

1. Preheat oven to 375°F. Spray a sheet pan with cooking spray.
2. In a large bowl, toss almonds and olive oil.
3. Add honey and coarse salt; toss to combine.
4. Spread almonds evenly on sheet pan.
5. Roast 12 minutes or until toasted, stirring every 2–3 minutes.
6. Remove from oven. Sprinkle with sesame seeds; stir to coat. Let stand 10 minutes.
7. Break up any clumps of almonds.
8. Drain mandarins, reserving liquid. Spread mandarins on a paper towel to absorb excess moisture.
9. Add reserved liquid to dressing in jar; shake well.
10. In a large bowl, combine lettuce, mandarins, almonds and chow mein noodles.
11. Drizzle with 1/4 cup dressing; toss to coat.
12. Serve with remaining dressing on the side. (Refrigerate leftover dressing in an airtight container up to 5 days.)