Bacon-Mandarin Salad

Wash the lettuces the night before. Wrap in a damp paper town and chill in zip-top plastic bags; cook the bacon and toast the almonds too. Assemble and dress right before serving.

½ cup olive oil

¼ cup red wine vinegar

¼ cup sugar

1 Tbsp chopped fresh basil

1/8 tsp hot sauce

2 (15-oz) cans mandarin oranges, drained and chilled

1 bunch Red Leaf lettuce, torn

1 head romaine lettuce, torn

1 (16-oz) package bacon cooked and crumbled

1 (4-oz) package sliced almonds, toasted

Whisk together first five ingredients in a large bowl, blending well. Add oranges and lettuces, tossing gently to coat. Sprinkle with crumbled bacon and sliced almonds. Serve immediately.

Serves 12 .. Carla McFarland, Cleveland TN. Southern Living 2002