Festive Tossed Salad Recipe
Festive Tossed Salad Recipe photo by Taste of Home
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Festive Tossed Salad Recipe

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I STILL do a lot of cooking even though the numbers have changed. I owe my discovery of this salad to my sister-in-law, a Louisiana native and a fabulous cook. It's always a hit with everyone—pretty to serve, adaptable to any number and tasty, too. —Ruby Williams Bogalusa, Louisiana
Recommended: 30 Fall Harvest Salads
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 2 servings


  • 2 tablespoons canola oil
  • 1 tablespoon lemon juice
  • 1 tablespoon honey
  • 1/4 teaspoon sugar
  • 1/4 teaspoon garlic powder
  • Dash salt
  • 2 to 3 cups torn salad greens
  • 1 celery rib, sliced
  • 1 medium carrot, shredded
  • 2 green onions, sliced
  • 1/2 cup mandarin oranges
  • 1 tablespoon sliced almonds, toasted

Nutritional Facts

1-1/2 cups: 243 calories, 15g fat (2g saturated fat), 0 cholesterol, 122mg sodium, 28g carbohydrate (22g sugars, 4g fiber), 3g protein.


  1. In a small bowl, whisk the first six ingredients; set aside. In a salad bowl, toss the greens, celery, carrot, onions and oranges. Add dressing and toss to coat; sprinkle with almonds. Serve immediately. Yield: 2 servings.
Originally published as Festive Tossed Salad in Reminisce Extra December 1996, p47

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