Dynamite Orange Almond Salad Recipes

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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

ORANGE AND ALMOND SALAD



Orange and Almond Salad image

Provided by Rachael Ray : Food Network

Time 10m

Yield 4 servings

Number Of Ingredients 10

2 hearts romaine lettuce, chopped
3 navel oranges
2 ounces, 1/4 cup, sliced almonds or slivered almonds, available on the baking aisle, toasted
2 tablespoons chopped fresh tarragon, 2 or 3 sprigs
Splash orange juice
2 rounded teaspoons honey
2 tablespoons tarragon vinegar
1/4 teaspoon dry mustard, a couple of pinches
1/3 cup olive oil, eye ball it
Salt and pepper

Steps:

  • Arrange chopped lettuce on a platter. Trim a thin slice of orange skin down to the flesh off the top and bottom of the orange. Stand the orange upright and trim off strips of the remaining peel working from top to bottom around the orange. Cut each orange then in 1/2 lengthwise. Slice the 1/2 oranges into 1/2 moon shapes. Arrange the sliced oranges around the chopped romaine. Lightly toast the almonds in a small skillet over moderate heat or in a toaster or conventional oven. Top the romaine and oranges with toasted almonds and chopped tarragon.
  • In a small bowl, combine honey, vinegar, orange juice and mustard with a whisk. Stream in the oil while continuing to whisk the dressing to combine it. Pour the dressing evenly over the entire salad platter in a slow, thin stream. Season the salad with salt and pepper. The salad is pretty as is, no tossing.

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

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.

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 :

ALMOST MAGIC PAN ORANGE ALMOND SALAD



Almost Magic Pan Orange Almond Salad image

Make and share this Almost Magic Pan Orange Almond Salad recipe from Food.com.

Provided by Bliss

Categories     Low Protein

Time 15m

Yield 6 serving(s)

Number Of Ingredients 10

1/4 cup slivered almonds
2 green onions, chopped
1 head romaine lettuce
1 cup mandarin orange, drained
1 tablespoon sugar
1/2 teaspoon tarragon, dried
1/3 cup vegetable oil
1/8 teaspoon Tabasco sauce
1/4 cup white vinegar
1 egg yolk

Steps:

  • Shaking constantly, toast almonds in skillet over low heat until golden brown (about 5 minutes).
  • Wash and dry lettuce.
  • Tear into bite size pieces.
  • Place with green onions and mandarin oranges in large salad bowl.
  • Dressing: Combine all ingredients but egg and vinegar.
  • Add in thin stream and process till well blended.
  • Serves 6.
  • MAKES: 1 cup dressing.
  • Just before serving, toss well.
  • Leftover dressing keeps up to 1 week in fridge.

DYNAMITE ORANGE-ALMOND SALAD



Dynamite Orange-Almond Salad image

Found this in the book At Home Cafe. I have modified it a little. It is great if you add crumbled blue cheese, mushrooms, shredded chicken and dried cranberries on top also. You can glaze the almonds and dressing ahead to save time.

Provided by mama smurf

Categories     Salad Dressings

Time 12m

Yield 6-8 serving(s)

Number Of Ingredients 13

1/2 teaspoon salt
black pepper, to taste
2 tablespoons sugar
4 tablespoons vinegar, white balsamic
1/4 cup oil
6 drops Tabasco sauce (we like some zing)
2 tablespoons chopped fresh parsley
1/2 cup sliced almonds
3 tablespoons sugar
1 (12 ounce) bag mixed greens
2 green onions, chopped
1/8 cup sliced red onion
1 (15 ounce) can mandarin oranges, drained

Steps:

  • For dressing, combine first seven ingredients (from salt through parsley). Whisk until well blended.
  • For glazed almonds, combine almonds and sugar in a small skillet. Heat on low and stir constantly until sugar is dissolved and almonds are well coated. Sugar can caramelize quickly and burn--watch closely.
  • Pour onto waxed paper to cool.
  • Once cooled, break into small pieces.
  • To serve the salad, combine greens, onions and mandarin oranges into a large salad bowl. Pour dressing over the salad and toss to combine.
  • Sprinkle glazed almonds on top and serve.

ORANGE-ALMOND SALAD



Orange-almond Salad image

My friend Stephanie brough this to a church potluck and I had to get the recipe since it was so good!

Provided by Kaykwilts

Categories     < 15 Mins

Time 10m

Yield 15 serving(s)

Number Of Ingredients 9

2 (11 ounce) cans mandarin oranges, drained
2 heads romaine lettuce
1 bunch green onion, chopped
1 (5 ounce) package slivered almonds, toasted
3/4 cup sugar
1 teaspoon dry mustard
1/3 cup cider vinegar
1 cup salad oil
1 1/2 tablespoons poppy seeds

Steps:

  • Chill mandarin oranges.
  • Tear lettuce into bite-size pieces, and place in a salad bowl.
  • Add oranges, onions, and almonds.
  • Combine sugar, mustard, salt, and vinegar in blender.
  • With blender on, slowly add oil.
  • Add poppy seeds.
  • Pour dressing over salad and toss lightly.
  • This makes enough dressing for several salads.

Nutrition Facts : Calories 265.5, Fat 19.9, SaturatedFat 2.4, Sodium 9.8, Carbohydrate 21.3, Fiber 4, Sugar 16, Protein 3.7

MANDARIN ORANGE ALMOND SALAD



Mandarin Orange Almond Salad image

Make and share this Mandarin Orange Almond Salad recipe from Food.com.

Provided by BothFex

Categories     Oranges

Time 10m

Yield 1 salad

Number Of Ingredients 12

1/2 head lettuce
1 cup celery, chopped (optional)
1 tablespoon parsley, minced
2 green onions, sliced thin
1 cup drained mandarin orange
1/4 cup salad oil
1/4 cup toasted slivered almonds
2 tablespoons tarragon vinegar
1/4 teaspoon Tabasco sauce
2 tablespoons sugar
1/2 teaspoon salt
1 dash fresh ground pepper

Steps:

  • Toss lettuce, celery, parsley, and green onions.
  • Mix oil, vinegar, Tabasco, sugar, salt and pepper.
  • Dress salad, sprinkle with oranges and almonds, serve.

Nutrition Facts : Calories 872.7, Fat 68.7, SaturatedFat 8.6, Sodium 1232.8, Carbohydrate 64.1, Fiber 10, Sugar 49.2, Protein 10.5

EMERIL'S SPINACH, ORANGE AND CANDIED ALMOND SALAD



Emeril's Spinach, Orange and Candied Almond Salad image

My husband and I caught the Emeril Live cooking show on Food Network over at Mom's last night and I wanted to find this recipe before it was lost forever. I haven't tested it yet, but I KNOW it's good! This salad adds a splash of color to your dining table!

Provided by COOKGIRl

Categories     Oranges

Time 25m

Yield 6 serving(s)

Number Of Ingredients 14

1/4 cup sugar, plus
2 tablespoons sugar
1 tablespoon water
1/2 cup almonds, sliced
4 small oranges
1/4 cup champagne or 1/4 cup white wine vinegar
1/4 cup extra virgin olive oil
1/2 teaspoon orange zest
1/4 teaspoon salt, to taste
1/8 teaspoon cayenne pepper
6 cups fresh Baby Spinach, washed and dried
1 cup celery, thinly sliced
1/2 cup red onion, thinkly sliced and cut into crescents
freshly ground cracked black pepper

Steps:

  • Lightly grease a 10" square of parchment paper with butter or vegetable oil and set aside.
  • Use a salad spinner to rinse the baby spinach thoroughy. Remove as much moisture as possible from the spinach or your salad will be soggy. Set aside to drain.
  • SIMPLE SYRUP: In a small saucepan combine 3 tablespoons of sugar and 1 tablespoon of water over medium-high heat. Swirl the mixture occasionally until the sugar turns a golden amber color*. This should take about 3-4 minutes.
  • Add the almonds and stir to coat. Continue cooking until the almonds are fragrant and golden brown, about 1 minute. *Be careful not to burn the sugar/nut mixture or yourself! Transfer nuts to parchment paper, using a spatula to spread into a thin layer, and set aside to cool completely.
  • With a sharp knife, peel the orange, remove the bitter white pith and cut the fruit into segments. (Use a small bowl to catch the orange juice that drips.) Reserve the segments in a separate bowl. Reserve the orange juice.
  • SALAD DRESSING: Combine 1/4 cup of the reserved fresh orange juice, remaining 3 tablespoons sugar, the Champagne or white vinegar, olive oil, fresh orange zest, 1/4 teaspoon salt, and the cayenne in a mixing bowl and whisk to blend. Transfer the dressing to a non-reactive container with a lid and refrigerate until ready to eat.
  • Put the fresh 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 (at this point the almonds have turned to "brittle") 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.

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