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Almond-Orange Tossed Salad


  • 2 tablespoons sugar
  • 1/2 cup sliced almonds
  • 4 cups torn iceberg lettuce
  • 4 cups torn romaine
  • 1 can (11 ounces) mandarin oranges, drained
  • 1 large ripe avocado, peeled and cubed
  • 1/2 cup diced celery
  • 2 green onions, sliced
  • 1/4 cup canola oil
  • 2 tablespoons sugar
  • 2 tablespoons cider vinegar
  • 2 teaspoons minced fresh parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


  • 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.
  • 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.

Nutrition Facts


Average Rating:
  • katlaydee3
    Jun 24, 2018

    I made this as one of our sides with Father’s Day dinner. I can honestly say that out of everything on the table this was my favorite, and my two nieces agreed. Definitely a keeper!

  • jerepath
    Dec 9, 2015

    Too much oil. Olive oil at a better ratio to the vinegar. Canned oranges? Supreme the oranges. It only takes a few minutes.

  • johns2148
    Mar 31, 2013

    This was the perfect salad for Easter dinner. I substituted fresh, tree ripened tangerines cut into wedges and it was a good pairing with ham.

  • Hautemom
    Jul 11, 2012

    I used mixed greens instead of the lettuce suggested. I made a different dressing. The almonds tasted a little funny but added a nice crunch to the salad.

  • panwasmom
    Mar 11, 2012

    This was fabulous. Will make it often.

  • amsearls
    May 29, 2011

    A definite keeper in my box of favorite recipes.

  • scrapo
    Apr 4, 2010

    Yummy! I add homemade wheat baked tortilla strips and a bit more cracked pepper when tossing the salad all together and it turns out great!

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