Taste of Home
Almond-Orange Tossed Salad
TOTAL TIME: Prep: 20 min. Cook: 15 min. + cooling
YIELD: 8 servings.
Another highlight of my Easter menu is this pretty salad, with its slightly sweet homemade dressing and crispy sugar-toasted almonds. I've often taken the salad to potlucks because everyone enjoys it so much.
-Lavonn Bormuth
Westerville, Ohio
Ingredients
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2 tablespoons sugar
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1/2 cup sliced almonds
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4 cups torn iceberg lettuce
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4 cups torn romaine
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1 can (11 ounces) mandarin oranges, drained
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1 large ripe avocado, peeled and cubed
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1/2 cup diced celery
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2 green onions, sliced
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DRESSING:
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1/4 cup canola oil
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2 tablespoons sugar
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2 tablespoons cider vinegar
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2 teaspoons minced fresh parsley
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1/4 teaspoon salt
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1/4 teaspoon pepper
Directions
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1.
In a small skillet over medium-low heat, cook sugar, without stirring for 12-14 minutes or until melted. Add almonds; stir quickly to coat. Remove from the heat; pour onto waxed paper to cool.
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2.
In a large serving bowl, combine the lettuce, romaine, oranges, avocado, celery, onions and almonds. In a small bowl, whisk the dressing ingredients. Pour over salad; toss gently to coat.
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