Company's Coming Salad Recipe
Company's Coming Salad Recipe photo by Taste of Home

Company's Coming Salad Recipe

Publisher Photo
Sugared almonds give Dolores Lueken's delicious salad an over-the-top kick that will have guests coming back for seconds. She sent the healthy and flavorful salad from her kitchen in Ferdinand, Indiana.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 8 servings

Ingredients

  • 2 tablespoons sugar
  • 1/2 cup sliced almonds
  • 1 package (5 ounces) spring mix salad greens
  • 6 cups torn romaine
  • 1 can (11 ounces) mandarin oranges, drained
  • 2 celery ribs, thinly sliced
  • 1 small red onion, chopped
  • 2 green onions, thinly sliced
  • DRESSING:
  • 3 tablespoons canola oil
  • 2 tablespoons cider vinegar
  • 5 teaspoons sugar
  • 1 tablespoon minced fresh parsley
  • 1/4 teaspoon salt

Nutritional Facts

1-1/4 cups equals 134 calories, 8 g fat (1 g saturated fat), 0 cholesterol, 98 mg sodium, 14 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable, 1/2 starch.

Directions

  1. In a small heavy skillet, cook and stir the sugar over medium-low heat until melted. Stir in almonds; cook for 1 minute or until lightly browned. Spread onto foil coated with cooking spray; set aside.
  2. In a large salad bowl, combine the mixed greens, romaine, oranges, celery and onions. In a small bowl, whisk the dressing ingredients. Drizzle over salad; add almonds and toss to coat. Yield: 8 servings.
Originally published as Company's Coming Salad in Light & Tasty December/January 2008, p31

Nutritional Facts

1-1/4 cups equals 134 calories, 8 g fat (1 g saturated fat), 0 cholesterol, 98 mg sodium, 14 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable, 1/2 starch.

Reviews for Company's Coming Salad

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   (3)
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MY REVIEW
Reviewed Apr. 21, 2010

This salad was exceptional, the flavour of the cider vinegar and canola oil blended well. I would definitely make it again. I added a few tiny tomatoes.

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