Almond Orange Tossed Salad Recipes

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ALMOND & MANDARIN ORANGE SALAD



Almond & Mandarin Orange Salad image

I got this delicious mandarin orange salad recipe from my sister. She's always coming up with a new recipe. This particular salad struck the whole family; it's become a standby for us all. -Anita Beachy, Bealeton, Virginia

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 12

1 package (5 ounces) spring mix salad greens
1 can (11 ounces) mandarin oranges, drained
6 green onions, sliced
3/4 cup slivered almonds
1/2 cup crumbled cooked bacon
VINAIGRETTE:
2 tablespoons olive oil
1 tablespoon plus 1-1/2 teaspoons honey
1 tablespoon white wine vinegar
1/4 teaspoon celery salt
1/4 teaspoon ground mustard
1/4 teaspoon paprika

Steps:

  • In a large bowl, combine the first five ingredients. In a small bowl, whisk the remaining ingredients; pour over salad and toss to coat.

Nutrition Facts : Calories 196 calories, Fat 13g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 372mg sodium, Carbohydrate 14g carbohydrate (10g sugars, Fiber 3g fiber), Protein 8g protein.

ORANGE ALMOND MIXED GREEN SALAD



Orange Almond Mixed Green Salad image

This is a quick and easy salad idea with a homemade vinaigrette drizzled over a mixture of lettuce, mandarin oranges, and almond slivers.

Provided by Chef Stef

Categories     Salad     Green Salad Recipes

Time 10m

Yield 4

Number Of Ingredients 9

3 tablespoons canola oil
¼ cup red wine vinegar
2 tablespoons white sugar
1 tablespoon lemon juice
½ teaspoon salt
½ teaspoon dry mustard
1 head red leaf lettuce, torn
1 (11 ounce) can mandarin oranges, drained
¼ cup slivered almonds, toasted

Steps:

  • Combine canola oil, vinegar, sugar, lemon juice, salt, and dry mustard in a jar with a lid. Shake until ingredients combine into a dressing.
  • Toss lettuce, oranges, and almonds together in a large mixing bowl. Drizzle dressing over the salad and toss to coat.

Nutrition Facts : Calories 204.2 calories, Carbohydrate 18.4 g, Fat 14.2 g, Fiber 2.1 g, Protein 3 g, SaturatedFat 1 g, Sodium 314.9 mg, Sugar 14 g

ALMOND-ORANGE TOSSED SALAD



Almond-Orange Tossed Salad image

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

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 8 servings.

Number Of Ingredients 15

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

Steps:

  • 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., 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.

Nutrition Facts :

MANDARIN ALMOND SALAD



Mandarin Almond Salad image

A wonderful medley of flavors and textures!

Provided by BDEGER

Categories     Salad     Green Salad Recipes     Romaine Lettuce Salad Recipes

Time 40m

Yield 8

Number Of Ingredients 10

1 head romaine lettuce - rinsed, dried and chopped
2 (11 ounce) cans mandarin oranges, drained
6 green onions, thinly sliced
2 tablespoons white sugar
½ cup sliced almonds
¼ cup red wine vinegar
½ cup olive oil
1 tablespoon white sugar
⅛ teaspoon crushed red pepper flakes
ground black pepper to taste

Steps:

  • In a large bowl, combine the romaine lettuce, oranges and green onions.
  • Heat 2 tablespoons sugar with the almonds in saucepan over medium heat. Cook and stir while sugar starts to melt and coat almonds. Stir constantly until almonds are light brown. Turn onto a plate, and cool for 10 minutes.
  • Combine red wine vinegar, olive oil, one tablespoon sugar, red pepper flakes and black pepper in a jar with a tight fitting lid. Shake vigorously until sugar is dissolved.
  • Before serving, toss lettuce with salad dressing until coated. Transfer to a decorative serving bowl, and sprinkle with sugared almonds.

Nutrition Facts : Calories 234.9 calories, Carbohydrate 20.2 g, Fat 16.7 g, Fiber 2.4 g, Protein 2 g, SaturatedFat 2.1 g, Sodium 11.6 mg, Sugar 16.6 g

APPLE-ALMOND TOSSED SALAD



Apple-Almond Tossed Salad image

Potluck perfect! Prepared in 10 minutes, it makes enough for 12.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 10m

Yield 12

Number Of Ingredients 8

4 cups torn romaine lettuce
1/4 cup diced dried apricots
1/4 cup butter toffee-glazed sliced almonds
1 red-skinned apple, unpeeled, cored and cubed
4 green onions, sliced (1/4 cup)
1/4 cup orange marmalade
2 tablespoons olive oil
1 tablespoon lemon juice

Steps:

  • In large bowl, mix lettuce, apricots, almonds, apple and onions.
  • In small bowl, mix marmalade, oil and lemon juice until well blended. Drizzle over salad; toss to mix.

Nutrition Facts : Calories 80, Carbohydrate 12 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 5 mg, Sugar 9 g, TransFat 0 g

ALMOND-ORANGE TOSSED SALAD



Almond-orange Tossed Salad image

This is very nice for an Easter menu. Very pretty salad, with its slightly sweet homemade dressing and crispy sugar-toasted almonds. Great for potlucks.

Provided by Olha7397

Categories     < 60 Mins

Time 35m

Yield 8 serving(s)

Number Of Ingredients 14

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

Steps:

  • 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.
  • In a large serving bowl, combine the iceberg 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. Yield: 8 servings.
  • Taste of Home.

SPINACH, ORANGE, AND ALMOND SALAD



Spinach, Orange, and Almond Salad image

Provided by Food Network

Categories     side-dish

Time 20m

Yield 6 servings

Number Of Ingredients 26

1/4 cup plus 2 tablespoons sugar
1 tablespoon water
1/2 cup sliced almonds
4 oranges
1/4 cup Champagne or white wine vinegar
1/4 cup extra-virgin olive oil
1/2 teaspoon orange zest
1/4 teaspoon salt, plus more for seasoning salad
1/8 teaspoon cayenne pepper
10 ounces baby spinach (6 cups), washed and dried
1 cup thinly sliced celery
1/2 cup thinly sliced red onions
Freshly ground black pepper
1/4 cup plus 2 tablespoons sugar
1 tablespoon water
1/2 cup sliced almonds
4 oranges
1/4 cup Champagne or white wine vinegar
1/4 cup extra-virgin olive oil
1/2 teaspoon orange zest
1/4 teaspoon salt, plus more for seasoning salad
1/8 teaspoon cayenne pepper
10 ounces baby spinach (6 cups), washed and dried
1 cup thinly sliced celery
1/2 cup thinly sliced red onions
Freshly ground black pepper

Steps:

  • Lightly grease a 10-inch square of aluminum foil with butter or vegetable oil and set aside.
  • Combine 3 tablespoons sugar and 1 tablespoon water in a small saucepan and cook over medium-high heat, swirling occasionally, until the sugar turns a golden amber color, 3 to 4 minutes. Add the almonds and stir to coat. Continue cooking until the almonds are fragrant and golden brown, about 1 minute. Transfer to the prepared aluminum foil, using a spoon to spread into a thin layer, and set aside to cool completely.
  • With a thin, sharp knife, cut the peel and bitter white pith from the oranges, 1 at a time. Working over a bowl to catch the juices, cut in between the membranes to release the segments. Reserve the segments in a separate bowl. Combine 1/4 cup orange juice, the remaining 3 tablespoons sugar, the Champagne vinegar, olive oil, orange zest, 1/4 teaspoon salt, and the cayenne in a mixing bowl and whisk to blend. Transfer the dressing to a plastic container with a tight-fitting lid until you are ready to serve.
  • Put the spinach in a large serving bowl, then top with the orange segments, celery, and red onions. Cover with plastic wrap and refrigerate until ready to serve.
  • When ready to serve, break the caramelized almonds into bite-size pieces and scatter over the top of the salad. Drizzle the dressing over the salad and season with salt and black pepper, to taste. Toss to coat evenly and serve immediately.
  • Lightly grease a 10-inch square of aluminum foil with butter or vegetable oil and set aside.
  • Combine 3 tablespoons sugar and 1 tablespoon water in a small saucepan and cook over medium-high heat, swirling occasionally, until the sugar turns a golden amber color, 3 to 4 minutes. Add the almonds and stir to coat. Continue cooking until the almonds are fragrant and golden brown, about 1 minute. Transfer to the prepared aluminum foil, using a spoon to spread into a thin layer, and set aside to cool completely.
  • With a thin, sharp knife, cut the peel and bitter white pith from the oranges, 1 at a time. Working over a bowl to catch the juices, cut in between the membranes to release the segments. Reserve the segments in a separate bowl. Combine 1/4 cup orange juice, the remaining 3 tablespoons sugar, the Champagne vinegar, olive oil, orange zest, 1/4 teaspoon salt, and the cayenne in a mixing bowl and whisk to blend. Transfer the dressing to a plastic container with a tight-fitting lid until you are ready to serve.
  • Put the spinach in a large serving bowl, then top with the orange segments, celery, and red onions. Cover with plastic wrap and refrigerate until ready to serve.
  • When ready to serve, break the caramelized almonds into bite-size pieces and scatter over the top of the salad. Drizzle the dressing over the salad and season with salt and black pepper, to taste. Toss to coat evenly and serve immediately.

TOSSED FRESH FRUIT SALAD WITH ORANGE MAYONNAISE DRESSING



Tossed Fresh Fruit Salad with Orange Mayonnaise Dressing image

Categories     Berry     Citrus     Fruit     Leafy Green     Onion     Orange     Summer     Bon Appétit

Yield Makes 6 to 8 servings

Number Of Ingredients 12

Fruit salad
1 honeydew melon
1 pineapple
1 pint strawberries
2 oranges
1/2 head iceberg lettuce
1 head romaine
Orange Mayonnaise Dressing
1/3 cup light corn syrup
3/4 cup real mayonnaise
1/4 cup orange juice
1/8 teaspoon grated onion

Steps:

  • For salad:
  • Cut melon in half, remove seeds, and scoop flesh into balls with ball cutter or teaspoon; chill. Slice off pineapple top; cut pineapple into eighths lengthwise. Place rind side down on cutting board. Cut meat from rind with sharp knife, following curve of fruit. Remove any remaining eyes with point of knife; cut off core. Cube and chill pineapple. Wash, hull and chill strawberries. Pare oranges with sharp knife, cutting completely through white portion; remove sections one at a time cutting down along one side of section and gently lifting other side away from membrane with knife; chill. Wash greens; crisp in refrigerator.
  • Meanwhile, make dressing:
  • Gradually stir corn syrup into mayonnaise. Mix in orange juice and onion. Makes 1 1/4 cups.
  • To serve:
  • Just before serving, tear greens into bite-size pieces in salad bowl. Add fruit; toss with dressing.

WENDY'S ALMOND ORANGE SALAD



Wendy's Almond Orange Salad image

Make and share this Wendy's Almond Orange Salad recipe from Food.com.

Provided by Lennie

Categories     Citrus

Time 15m

Yield 4 serving(s)

Number Of Ingredients 12

1/2 cup canola oil
3 tablespoons red wine vinegar
1 tablespoon freshly squeezed lemon juice
1 tablespoon white sugar
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon onion flakes
1 can mandarin oranges in juice, well drained
2 tablespoons butter
2 tablespoons brown sugar
1/2 cup slivered almonds
1 head romaine lettuce, washed and dried

Steps:

  • Tear lettuce into bite-size pieces and set aside.
  • Combine dressing ingredients (oil through to dried onion flakes) and whisk well-- you can do this in your processor if you wish.
  • In a nonstick frying pan, melt butter and add brown sugar-- over low or med-low heat.
  • Add slivered almonds and, stirring constantly, allow almonds to candy.
  • Remove and cool.
  • Shortly before serving, toss lettuce with dressing, drained oranges and candied almonds.

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