Fruit of the Week: Orange pt. 4

Selection and Storage:
– Orange season is from October until February
– Buy oranges that are firm yet yield to gentle pressure, have a bright color, no wrinkles on the skin, feel heavy for their size, and have a sweet aroma
– Avoid any soft fruits with spots and mold
– Oranges can be kept at room temperature for a week or so or up to two weeks inside the fruit/vegetable compartment of the fridge
– Keep them loose and place in a cool area away from moisture as they tend to get mold infection early
– Store freshly squeezed orange juice inside the freezer to use later
– Store dried orange zest in a cool, dry place in an airtight glass container

Mandarin Orange Salad

Mandarin Orange Salad
Makes 6 servings

Ingredients:
1/4 cup white sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup vinegar
1/2 cup oil
1/2 head iceberg lettuce
1/2 head romaine lettuce
1/2 cup thinly sliced celery
2 green onions
1-1/4 cup mandarin orange
1/4 cup sliced almonds
6 teaspoons white sugar

Directions:
1. Combine 1/4 cup white sugar, salt, pepper, vinegar and oil.
2. Heat until sugar dissolves.
3. Cool.
4. Meanwhile cook almonds and 6 tsp sugar over med-low heat in saucepan stirring constantly until sugar melts and almonds are coated.
5. Cool and break apart.
6. Break apart lettuces into bite size pieces.
7. Add thinly sliced celery, cut on diagonal and thinly sliced green onions.
8. 5 minutes before serving toss with mandarin oranges, sugared almonds and cooled dressing.
9. If desired can add a few pieces of chunked pineapple and top with a few crunchy chow mein noodles.
10. Enjoy!

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