Mandarin Orange Salad

This salad has been in our family for years. I'm not sure where it originated, but whenever I bring it somewhere, I receive a lot of requests for the recipe. The original calls for 4 Tbsp of sugar. In my paleo version, I replace the sugar with coconut crystals, which is crystallize coconut sap. It is available at some health food stores. The substitution worked perfectly, but the coconut crystals are a little too good to be true, so I plan to use them only in moderation. Below is a doubled recipe. If you halve it, reduce the tarragon vinegar to 2 Tbsp.

Serves 12.


Make-ahead tip: Chop parsley and toast almonds the day before. Make dressing the morning of your gathering.

Ingredients
Salad
1 large container of organic, pre-washed, mixed salad greens
2 Tbsp chopped parsley
8 green onions, green and white parts thinly sliced
2 cans Mandarin oranges in juice, drained and rinsed
1/2 cup slivered almonds, toasted
Dressing
1/2 cup olive oil
3 Tbsp tarragon vinegar
2 Tbsp coconut crystals
1/4 tsp hot sauce
sea salt
freshly ground black pepper


Preparation

1. Mix salad ingredients together in a large bowl. 
2. Mix dressing ingredients together in a small mason jar or salad dressing shaker. Shake vigorously to combine.
3. Just before serving, pour dressing over salad and toss gently to coat.