Almond-Orange Tossed Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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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:
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 |
dressing: |
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 |
Directions:
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. Yield: 8 servings.
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