SUNNY LAYERED SALAD

For our orangy occasion, I topped the colorful layers of this appealing salad with mandarin oranges. Presented in a glass bowl, it looks beautiful on a buffet.

INGREDIENTS:
1/4 cup sliced almonds
2 tablespoons sugar
6 cups shredded lettuce
1 can (8 ounces) sliced water chestnuts, drained
1 cup frozen peas, thawed and well drained
1/2 medium cucumber, sliced
2 medium tomatoes, cut into thin wedges
2 cups (8 ounces) shredded mozzarella cheese
1 can (15 ounces) mandarin oranges, drained

DRESSING:
1/4 cup vegetable oil
2 tablespoons sugar
2 tablespoons cider vinegar
1/4 teaspoon salt
1/4 teaspoon pepper

In a skillet, cook and stir almonds and sugar over low heat until sugar is dissolved and almonds are coated. Spread almonds on waxed paper and set aside. In a large glass salad bowl, layer the lettuce, water chestnuts, peas, cucumber, tomatoes, cheese and oranges.

Sprinkle with the sugared almonds. Cover and refrigerate for at least 2 hours.

In a jar with a tight-fitting lid, combine dressing ingredients; shake well. Pour over salad and serve immediately.

YIELD: 10-12 servings.