Almond-Orange Tossed Salad
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
|
PREP |
20 min. |
COOK
|
15 min.
|
TOTAL
|
35 min.
|
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.