Almond-orange Tossed Salad |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 8 |
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This is very nice for an Easter menu. Very pretty salad, with its slightly sweet homemade dressing and crispy sugar-toasted almonds. Great for potlucks. Ingredients:
2 tablespoons sugar |
1/2 cup sliced almonds |
4 cups torn iceberg lettuce |
4 cups torn romaine lettuce |
1 (11 ounce) can mandarin oranges, drained |
1 large ripe avocado, peeled and cubed |
1/2 cup diced celery |
2 green onions, sliced |
1/4 cup vegetable oil |
2 tablespoons sugar |
2 tablespoons cider vinegar |
2 teaspoons minced fresh parsley |
1/4 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. In a small skillet over medium-low heat, cook sugar, without stirring, for 12-14 minutes or until melted.
2. Add almonds; stir quickly to coat.
3. Remove from the heat; pour onto waxed paper to cool.
4. In a large serving bowl, combine the iceberg lettuce, romaine, oranges, avocado, celery, onions and almonds.
5. In a jar with a tight fitting lid, combine the dressing ingredients; shake well.
6. Drizzle over salad; toss gently to coat. Yield: 8 servings.
7. Taste of Home.
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