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Tropical Tossed Salad

 Tropical Tossed Salad
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
12 ServingsPrep/Total Time: 20 min.


  • 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


  • 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.
Nutritional Facts: 1 serving (1 cup) equals 116 calories,

2 of 2

Tropical Tossed Salad (continued)

Nutritional Facts: 7 g fat (1 g saturated fat), 0 cholesterol, 105 mg sodium, 13 g carbohydrate, 2 g fiber, 2 g protein.