Ingredients for Almond Orange Tossed Salad
- 1/2 cup granulated sugar
- 1 cup slivered almonds
- 5 cups shredded iceberg lettuce
- 3 cups chopped romaine lettuce
- 2 oranges, peeled and segmented
- 1 ripe avocado, diced
- 1 cup chopped celery
- Green Onions
- Vegetable Oil
- Cider Vinegar
- Fresh Parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup thinly sliced red onion
- 1/4 cup olive oil
- 2 tablespoons orange juice
- 2 tablespoons white wine vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Almond Orange Tossed Salad? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Almond Orange Tossed Salad
- In a small skillet over medium-low heat, cook 1/2 cup granulated sugar, without stirring, for 12-14 minutes or until melted and amber in color.
- Add 1 cup slivered almonds.
- Stir quickly to coat the almonds evenly in the melted sugar.
- Remove from the heat and immediately pour onto a sheet of waxed paper to cool and harden. Break into smaller pieces once cooled.
- In a large serving bowl, combine 5 cups shredded iceberg lettuce, 3 cups chopped romaine lettuce, 2 oranges (peeled and segmented), 1 ripe avocado (diced), 1 cup chopped celery, and 1/2 cup thinly sliced red onion.
- In a jar with a tight-fitting lid, combine 1/4 cup olive oil, 2 tablespoons orange juice, 2 tablespoons white wine vinegar, 1 tablespoon honey, 1 teaspoon Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Secure the lid tightly and shake well to emulsify the dressing.
- Drizzle the dressing over the salad.
- Toss gently to coat all the ingredients evenly.
- Sprinkle the cooled, candied almonds over the salad.
- Serve immediately and enjoy! Yield: 8 servings
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
47g
Fat
8g
Carbs
5g
