Name: Cornucopia Salad
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: 1/2 cup sliced almonds -; 3 tablespoons sugar -; 4 cups torn leaf lettuce -; 4 cups torn romaine -; 2 celery ribs, chopped -; 4 green onions, chopped -; 1/4 cup dried cranberries -; 1 can (11 ounces) mandarin oranges, drained -; 1 medium apple, chopped -; VINAIGRETTE: -; 1/4 cup canola oil -; 2 tablespoons sugar -; 2 tablespoons rice vinegar -; 1 tablespoon minced fresh parsley -; 1/2 teaspoon salt -; 1/4 teaspoon pepper -; 1/2 cup crumbled blue cheese, optional -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Cornucopia Salad

1. 1/2 cup sliced almonds -

2. 3 tablespoons sugar -

3. 4 cups torn leaf lettuce -

4. 4 cups torn romaine -

5. 2 celery ribs, chopped -

6. 4 green onions, chopped -

7. 1/4 cup dried cranberries -

8. 1 can (11 ounces) mandarin oranges, drained -

9. 1 medium apple, chopped -

10. VINAIGRETTE: -

11. 1/4 cup canola oil -

12. 2 tablespoons sugar -

13. 2 tablespoons rice vinegar -

14. 1 tablespoon minced fresh parsley -

15. 1/2 teaspoon salt -

16. 1/4 teaspoon pepper -

17. 1/2 cup crumbled blue cheese, optional -

How to cook deliciously - Cornucopia Salad

1. Stage

In a small heavy skillet over medium-low heat, stir almonds and sugar until sugar is melted and almonds are coated. Cool on waxed paper. Break apart and set aside.

2. Stage

In a large bowl, combine the lettuce, romaine, celery, onions and cranberries. Add oranges and apple.

3. Stage

In a small bowl, whisk the oil, sugar, vinegar, parsley, salt and pepper. Drizzle over salad; toss to coat. Sprinkle with almonds and blue cheese if desired.