Almond-Orange Tossed Salad Recipe

Almond-Orange Tossed Salad Recipe

  • 2 tablespoons sugar
  • 1/2 cup sliced almonds
  • 4 cups torn iceberg lettuce
  • 4 cups torn romaine
  • 1 (11 ounce) can mandarin oranges, drained
  • 1 large ripe avocado, peeled and cubed
  • 1/2 cup diced celery
  • 2 green onions, sliced
  • DRESSING:
  • 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
  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 ice berg lettuce, romaine, oranges, avocado, celery, onions and almonds. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle over salad; toss gently to coat.
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