Three-Step Salad Recipe
Three-Step Salad Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
IF YOU don't try this refreshing salad, you have missed the best! The crisp greens and bright oranges make it colorful, and the sweet caramelized almonds create a unique crunch. This salad is a special treat for family and company. -Les Cunningham, San Diego, California
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1/2 cup sliced almonds
  • 3 tablespoons sugar
  • 6 cups torn romaine
  • 1 can (11 ounces) mandarin oranges, drained
  • 1 cup sliced celery
  • 3 green onions, sliced
  • DRESSING:
  • 1/2 cup vegetable oil
  • 1/4 cup vinegar
  • 2 to 3 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground mustard
  • 1/4 teaspoon garlic powder

Directions

In a small saucepan over medium heat, cook and stir almonds and sugar until almonds are coated and lightly browned, about 4 minutes. Spread the almonds on heavy-duty foil to cool; gently bread apart.
In a large salad bowl, combine romaine, oranges, celery and onions. Top with almonds. In a jar with tight-fitting lid, combine the dressing ingredients; shake well. Pour over the salad and toss gently. Yield: 8 servings.
Originally published as Three-Step Salad in Reminisce January/February 1998, p49

Nutritional Facts

3/4 cup: 220 calories, 17g fat (2g saturated fat), 0 cholesterol, 167mg sodium, 17g carbohydrate (14g sugars, 2g fiber), 2g protein.

  • 1/2 cup sliced almonds
  • 3 tablespoons sugar
  • 6 cups torn romaine
  • 1 can (11 ounces) mandarin oranges, drained
  • 1 cup sliced celery
  • 3 green onions, sliced
  • DRESSING:
  • 1/2 cup vegetable oil
  • 1/4 cup vinegar
  • 2 to 3 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground mustard
  • 1/4 teaspoon garlic powder
  1. In a small saucepan over medium heat, cook and stir almonds and sugar until almonds are coated and lightly browned, about 4 minutes. Spread the almonds on heavy-duty foil to cool; gently bread apart.
  2. In a large salad bowl, combine romaine, oranges, celery and onions. Top with almonds. In a jar with tight-fitting lid, combine the dressing ingredients; shake well. Pour over the salad and toss gently. Yield: 8 servings.
Originally published as Three-Step Salad in Reminisce January/February 1998, p49

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