Sweet and crunchy vegetable salad

Ingredients:

• 1 cup almonds
• 1/2 cup sugar, divided
• 1 head romaine lettuce
• 1 head of iceberg lettuce
• 1 cup vegetable oil
• 1/4 cup red wine vinegar
• 1 tbsp chopped fresh parsley
• 1 teaspoon of salt
• A pinch of black pepper
• A pinch of cayenne pepper
• 3 green onions (green part), thinly sliced
• 1 can (580 g) canned tangerines, drained and cooled

Preparation:

1. In a medium saucepan, combine the almonds with 1/4 cup sugar. Cook over medium heat, stirring, until the sugar melts and the almonds are toasted.
2. Carefully place the almonds on an ungreased baking sheet and let them cool (the nuts will be very hot). Once the candied almonds have cooled completely, break them into small pieces.
3. Cut the iceberg and romaine lettuce into pieces and transfer to a salad bowl. Cover and refrigerate if not serving immediately.
4. In a bowl, combine the oil, vinegar, remaining 1/4 cup sugar, parsley, salt, black pepper, and cayenne pepper. Mix thoroughly. Refrigerate the dressing, covered, until ready to serve.
5. In a large salad bowl, combine the lettuce leaves, sliced ​​green onions, candied almonds, and mandarin orange segments. Just before serving, drizzle the salad with enough dressing to coat the greens.