Directions:
- In a small heavy skillet, melt 1/4 cup sugar over low heat. Add almonds and stir to coat. Spread onto a greased sheet of foil; break apart if necessary.
- In a large bowl, combine the salad greens, cucumber, celery and onions.
- For dressing, in a small bowl, whisk the oil, vinegar, parsley, mint, lemon juice, salt, pepper, pepper sauce and remaining sugar. Drizzle desired amount over salad; toss to coat. Top with oranges and almonds. Refrigerate leftover dressing. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 127.61 Kcal (534 kJ) | ||
| Calories from fat | 104.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.62g | 18% | |
|---|---|---|---|
| Sodium | 50.75mg | 2% | |
| Potassium | 116.71mg | 2% | |
| Total Carbs | 4.64g | 2% | |
| Sugars | 2.87g | 11% | |
| Dietary Fiber | 1.37g | 5% | |
| Protein | 2.15g | 4% | |
| Vitamin C | 3mg | 5% | |
| Iron | 5.9mg | 33% | |
| Calcium | 32.4mg | 3% | |
| Amount Per 100 g | |||
| Calories | 267.71 Kcal (1121 kJ) | ||
| Calories from fat | 219.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.37g | 18% | |
|---|---|---|---|
| Sodium | 106.45mg | 2% | |
| Potassium | 244.83mg | 2% | |
| Total Carbs | 9.74g | 2% | |
| Sugars | 6.02g | 11% | |
| Dietary Fiber | 2.88g | 5% | |
| Protein | 4.51g | 4% | |
| Vitamin C | 6.2mg | 5% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 12.5mg | 33% | |
| Calcium | 68mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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