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Almond-Orange Tossed Salad Recipe

Photo by: 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

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8 Servings
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 canola 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 lettuce, romaine, oranges, avocado, celery, onions and almonds. In a small bowl, whisk the dressing ingredients. Pour over salad; toss gently to coat. Yield: 8 servings.

Almond-Orange Tossed Salad published in Taste of Home February/March 2005, p34

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