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Almond Orange Toss Salad Recipe

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This recipe for Almond Orange Toss Salad, by , is from The Smith Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marie Adams
Added: Saturday, March 1, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 T. sugar
1/2 c. sliced almonds
4 c. torn iceberg lettuce (I use green leaf)
4 c. torn romaine lettuce
1 11-oz. can mandarin oranges, drained
1 lg. ripe avocado, cubed
1/2 c. diced celery
2 green onions, thinly sliced
Dressing:
1/4 c. safflower or olive oil (use safflower for very light taste, extra virgin olive oil for nuttier flavor; they're different but both very good)
2 T. sugar
2 T. cider vinegar
2 tsp. fresh minced parsley
1/4 tsp. salt
1/4 tsp. pepper

Directions:
Directions:
In a small skillet (heavy is best) over medium-low heat, cook sugar without stirring for 12-14 minutes or until melted. Add almonds, stir quickly to coat. Remove from heat, pouring onto wax paper to cool. Combine salad ingredients in a large bowl. Combine dressing ingredients in a small jar with tight fitting lid. Shake well. Drizzle over salad.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
The caramelized almonds are crunchy and sweet and the dressing is tangy. This is another favorite for special occasions.

 

 

 

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