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Tossed Salad with Oranges

The combination of fresh greens, tangy oranges, savory bacon and crunchy almonds is one of my specialties. Topped with a pleasantly sweet dressing, this salad brings a splash of color to any table.—Anne Wegener, Springville, Indiana
  • Total Time
    Prep/Total Time: 10 min.
  • Makes
    10 servings (1-1/2 cups dressing)


  • 1/2 cup canola oil
  • 6 tablespoons cider vinegar
  • 3/4 cup sugar
  • 1 small onion, quartered
  • 1/2 teaspoon ground mustard
  • 1/4 teaspoon salt
  • 1 teaspoon poppy seeds
  • SALAD:
  • 10 cups torn salad greens
  • 1 can (11 ounces) mandarin oranges, drained
  • 6 bacon strips, cooked and crumbled
  • 2 to 4 tablespoons slivered almonds


  • In a food processor or blender, combine the oil, vinegar, sugar, onion, mustard and salt. Cover and process until smooth. Stir in the poppy seeds
  • In a salad bowl, combine the greens, oranges, bacon and almonds. Drizzle with dressing and toss to coat. Serve immediately.
Nutrition Facts
1 each: 218 calories, 14g fat (2g saturated fat), 3mg cholesterol, 136mg sodium, 23g carbohydrate (21g sugars, 2g fiber), 3g protein.

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Average Rating:
  • Mullen3
    Mar 9, 2013

    No comment left

  • shecooksalot
    Jan 26, 2012

    My family really enjoyed the different taste of this salad. Even my "will not touch salad with a 10 ft. pole" son ate some and said that it's a keeper. The oranges give it a nice fresh, crisp flavor. I did substitue turkey bacon for the bacon and it still was great. One thing I would change for next time is decreasing the amount of onion in the dressing. It was good, it just had way too much onion bite and aftertaste. I don't know if it's our pungeant onions around here or what, but next time I will be decreasing the onion by at least half.

  • pissed
    May 19, 2009

    No comment left

  • sdlemke
    Dec 10, 2006

    No comment left