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

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For a yummy tropical salad embellished with mandarin oranges, try this recipe. The dressing is also very zippy which everyone will love.—Carol Wakley, North East, Pennsylvania
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 20 min.
VERIFIED BY Taste of Home Test Kitchen
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 6 tablespoons sugar, divided
  • 1/2 cup slivered almonds
  • 1/4 cup vegetable oil
  • 2 tablespoons cider vinegar
  • 1 tablespoon minced fresh parsley
  • 1/2 teaspoon salt
  • Dash pepper
  • Dash hot pepper sauce
  • 6 cups torn iceberg lettuce
  • 5 cups torn romaine
  • 1 can (11 ounces) mandarin oranges, drained
  • 1/2 cup chopped red onion

Directions

In a heavy saucepan over medium-low heat, cook and stir 4 tablespoons of sugar until melted and golden brown. Stir in the almonds until well coated. Remove to waxed paper to cool.
In a small bowl, whisk the oil, vinegar, parsley, salt, pepper, hot pepper sauce and remaining sugar. In a large bowl, combine the lettuces, oranges and onion. Break apart caramelized almonds; add to salad. Drizzle with dressing and toss to coat. Yield: 12 servings.
Originally published as Tropical Tossed Salad in Taste of Home June/July 2003, p48

Nutritional Facts

1 cup: 116 calories, 7g fat (1g saturated fat), 0 cholesterol, 105mg sodium, 13g carbohydrate (11g sugars, 2g fiber), 2g protein.

  • 6 tablespoons sugar, divided
  • 1/2 cup slivered almonds
  • 1/4 cup vegetable oil
  • 2 tablespoons cider vinegar
  • 1 tablespoon minced fresh parsley
  • 1/2 teaspoon salt
  • Dash pepper
  • Dash hot pepper sauce
  • 6 cups torn iceberg lettuce
  • 5 cups torn romaine
  • 1 can (11 ounces) mandarin oranges, drained
  • 1/2 cup chopped red onion
  1. In a heavy saucepan over medium-low heat, cook and stir 4 tablespoons of sugar until melted and golden brown. Stir in the almonds until well coated. Remove to waxed paper to cool.
  2. In a small bowl, whisk the oil, vinegar, parsley, salt, pepper, hot pepper sauce and remaining sugar. In a large bowl, combine the lettuces, oranges and onion. Break apart caramelized almonds; add to salad. Drizzle with dressing and toss to coat. Yield: 12 servings.
Originally published as Tropical Tossed Salad in Taste of Home June/July 2003, p48

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