Name: Almond-Orange Tossed Salad
Prep time: 20 min
Cook time: 20 min
Yield: 8
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 -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Almond-Orange Tossed Salad

1. 2 tablespoons sugar -

2. 1/2 cup sliced almonds -

3. 4 cups torn iceberg lettuce -

4. 4 cups torn romaine -

5. 1 can (11 ounces) mandarin oranges, drained -

6. 1 large ripe avocado, peeled and cubed -

7. 1/2 cup diced celery -

8. 2 green onions, sliced -

9. Dressing: -

10. 1/4 cup canola oil -

11. 2 tablespoons sugar -

12. 2 tablespoons cider vinegar -

13. 2 teaspoons minced fresh parsley -

14. 1/4 teaspoon salt -

15. 1/4 teaspoon pepper -

How to cook deliciously - Almond-Orange Tossed Salad

1. Stage

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. Stage

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.