Sunny Layered Salad



1/4 cup sliced almonds
2 tablespoons sugar
6 cups shredded lettuce
1 (8 ounce) can 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 shredded mozzarella cheese
1 (15 ounce) can mandarin oranges, drained

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

1. 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.
2. 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.
3. In a jar with a tight-fitting lid, combine dressing ingredients; shake well. Pour over salad and serve immediately.

Yield: 10 servings