Garnish this tasty green salad with fresh raspberries and toasted almond slices.
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6 cups mixed fancy salad greens
1/2 cup chopped red onion
1 (11-ounce) can mandarin orange segments, drained
1/3 cup frozen orange juice concentrate
1/4 cup water
3 tablespoons raspberry vinegar
1 tablespoon vegetable oil
1/4 teaspoon salt
1 cup fresh raspberries
1/4 cup sliced almonds, toasted
Gently toss together all salad ingredients in large bowl.
Combine all dressing ingredients in small bowl. Pour 1/3 cup dressing over salad; toss gently to coat. Sprinkle with raspberries and almonds. Serve with remaining dressing.
To toast sliced almonds, heat oven to 350°F. Spread almonds onto ungreased 15x10x1 inch jelly-roll pan. Bake for 5-8 minutes, stirring occasionally, or until golden brown.
To toast sliced almonds, heat oven to 350°F. Spread almonds onto ungreased 15x10x1-inch baking pan. Bake 5-8 minutes, stirring occasionally, or until golden brown.