Almond-Orange Tossed Salad
Taste of Home
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Another highlight of my Easter menu is this pretty salad, with its slightly sweet homemade dressing and crispy sugar-toasted almonds. I've often taken the salad to potlucks because everyone enjoys it so much.
-Lavonn Bormuth
Westerville, Ohio
SERVINGS: 8
CATEGORY: Salads
METHOD:
TIME: Prep: 20 min. Cook: 15 min. + cooling
Ingredients:
- 2 tablespoons sugar
- 1/2 cup sliced almonds
- 4 cups torn iceberg lettuce
- 4 cups torn romaine
- 1 can (11 ounces) mandarin oranges, drained
- 1 large ripe avocado, peeled and cubed
- 1/2 cup diced celery
- 2 green onions, sliced
- DRESSING:
- 1/4 cup vegetable oil
- 2 tablespoons sugar
- 2 tablespoons cider vinegar
- 2 teaspoons minced fresh parsley
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Directions:
In a small skillet over medium-low heat, cook sugar, without stirring for 12-14 minutes or until melted. Add almonds; stir quickly to coat. Remove from the heat; pour onto waxed paper to cool.
In a large serving bowl, combine the ice berg lettuce, romaine, oranges, avocado, celery, onions and almonds. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle over salad; toss gently to coat. Yield: 8 servings.