Almond-Orange Tossed Salad

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Filed Under: holiday, salad

Servs: 8   Prep:   Cook:

"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"

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  • add   4 cups torn romaine
  • add   2 tablespoons cider vinegar
  • add   4 cups torn iceberg lettuce
  • add   DRESSING:
  • add   1/2 cup sliced almonds
  • add   2 tablespoons sugar
  • add   1/4 teaspoon pepper
  • add   2 tablespoons sugar
  • add   1 (11 ounce) can mandarin oranges, drained
  • add   1 large ripe avocado, peeled and cubed
  • add   1/2 cup diced celery
  • add   1/4 teaspoon salt
  • add   1/4 cup vegetable oil
  • add   2 green onions, sliced
  • add   2 teaspoons minced fresh parsley


  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 ice berg lettuce, romaine, oranges, avocado, celery, onions and almonds. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle over salad; toss gently to coat.

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