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Almond-Orange Tossed Salad

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Total Time:Prep: 20 min. Cook: 15 min. + cooling

By Taste Of Home Editorial Team

Recipe by Lavonn Bormuth, Westerville, Ohio

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 30, 2022

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

TEST KITCHEN APPROVED

Almond-Orange Tossed Salad

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Yield:8 servings
Prep:20 min
Cook:15 min
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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
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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.
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