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Almond-Orange Tossed Salad

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
8 ServingsPrep: 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.
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