The almonds in the recipe give it extra flair. It's a refreshing salad I serve year-round.—Jean Ann Perkins, Newburyport, Maryland
- 1 head Boston lettuce, separated into leaves
- 1 medium red onion, thinly sliced into rings
- 1 can (11 ounces) mandarin oranges, drained
- Sliced almonds
- Bottled poppy seed dressing
- Arrange lettuce leaves, onion and oranges on salad plates. Chill. Just before serving, sprinkle with almonds. Serve with poppy seed dressing. Yield: 4-6 servings.
Originally published as Orange and Onion Salad in Taste of Home December/January 1994, p13
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