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Romaine with Oranges and Almonds

Total Time

Prep/Total Time: 10 min.


8 servings

This salad complements any entree. The fruit contributes color, the almonds provide crunch and the dressing lends a lightly sweet flavor.—Louise Fauth, Foremost, Alberta


  • 8 cups torn romaine
  • 1 can (11 ounces) mandarin oranges, drained
  • 2 green onions, thinly sliced
  • 1/4 cup slivered almonds, toasted
  • 1/4 cup sugar
  • 1/4 cup vegetable oil
  • 1/4 cup white vinegar


  1. In a bowl, toss the first four ingredients. In a jar with a tight-fitting lid, combine sugar, oil and vinegar; shake well. Drizzle over salad and toss to coat.

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