Print Options

Back to Orange-Shallot Salad >

Include these items:

Taste of Home Logo

Orange-Shallot Salad

 Orange-Shallot Salad
Creating recipes with my husband and grown daughter is family fun time at our house. Honey-roasted sliced almonds add appealing crunch and sweetness to this pretty salad. —Elaine Hailey, Chesterfield, Virginia
8 ServingsPrep: 40 min.

Ingredients

  • 2 tablespoons chopped shallots
  • 2 tablespoons plus 1/2 cup olive oil, divided
  • 1/2 cup pomegranate juice
  • 1/4 cup orange juice
  • 2 tablespoons red wine vinegar
  • 1 teaspoon sugar
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt
  • 2 packages (4-1/2 ounces each) torn mixed salad greens
  • 1 can (11 ounces) mandarin oranges, drained
  • 1 small onion, halved and thinly sliced
  • 1/3 cup shredded Parmesan cheese
  • 1/3 cup honey-roasted sliced almonds

Directions

  • In a small skillet, cook shallots in 2 tablespoons oil over medium
  • heat for 1-2 minutes or until tender. Stir in the juices and
  • vinegar. Bring to a boil over medium heat. Reduce heat; simmer,
  • uncovered, for 15 minutes or until dressing is reduced to about 1/4
  • cup.
  • Stir in the sugar, pepper and salt; cool. Strain and discard
  • shallots. Transfer dressing to a small bowl; whisk in remaining oil.
  • In a serving bowl, combine the salad greens, oranges and onion.

2 of 2

Orange-Shallot Salad (continued)

Directions (continued)

  • Drizzle with dressing; toss to coat. Sprinkle with cheese and
  • almonds. Yield: 8 servings.
Editor’s Note: This recipe was tested with Sunkist Almond Accents.
Nutritional Facts: 1-1/4 cups equals 229 calories, 20 g fat (3 g saturated fat), 2 mg cholesterol, 159 mg sodium, 10 g carbohydrate, 1 g fiber, 3 g protein.