Diet Types: gluten-free
Makes 4 servings

Dressing:
¼ cup vegetable oil
2 tbsp. granulated sugar
2 tbsp. white vinegar
2 tbsp. snipped fresh parsley
¼ tsp. salt
pinch of freshly ground black pepper
2 to 3 drops hot pepper sauce (optional)
1/8 tsp. almond extract

Salad:
6 oz. baby spinach
1 cup sliced celery
¼ cup thinly sliced green onions
1 can mandarin orange segments, drained
4 chicken breasts, grilled, cut in ¼ inch strips
¼ cup toasted almonds
¼ cup Nu-World Amaranth Snackers- chili lime

Dressing: In a small bowl, whisk together oil, sugar, vinegar, parsley, salt, pepper, and hot pepper sauce. Set aside for at least 1 hour. Refrigerate for up to 3 weeks.

Salad: In a salad bowl, toss together spinach, celery, green onions and mandarin orange segments.

Pour dressing over the salad and toss lightly. Top with grilled chicken strips and sprinkle with caramelized almonds and snackers.

Inspired by 125 Best Gluten free Recipes, by Dona Washburn and Heather Butt