Almond-Orange Tossed Salad

Name: Almond-Orange Tossed Salad
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 8
Cuisine: Global
Ingredients: 46 grams sliced almonds; 1 large ripe avocado, peeled and cubed; 312 grams can mandarin oranges, drained; 56 milliliters canola oil; 51 grams diced celery; 2 Tbsps cider vinegar; 2 teaspoons minced fresh parsley; 2 green onions, sliced; 288 grams torn iceberg lettuce; 0 teaspoons pepper; 188 grams torn romaine; 0 teaspoons salt; 2 Tbsps sugar

Almond-Orange Tossed Salad

Almond-Orange Tossed Salad requires about 35 minutes from start to finish. One portion of this dish contains roughly 3g of protein, 14g of fat, and a total of 174 calories. This recipe serves 8. This recipe covers 11% of your daily requirements of vitamins and minerals. Only a few people really liked this hor d'oeuvre. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. A mixture of cider vinegar, pepper, parsley, and a handful of other ingredients are all it takes to make this recipe so tasty. If you like this recipe, take a look at these similar recipes: Almond-Avocado Tossed Salad, Apple-Almond Tossed Salad, and Almond-Raspberry Tossed Salad.

Instructions

In a small skillet over medium-low heat, cook sugar, without stirring for 12-14 minutes or until melted.

Ingredients you will need

Sugar

Equipment you will use

Frying Pan

Add almonds; stir quickly to coat.

Ingredients you will need

Almonds

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.

Ingredients you will need

Almonds

Avocado

Lettuce

Orange

Romaine

Celery

Onion

Equipment you will use

Whisk

Bowl

Pour over salad; toss gently to coat.

Equipment

Frying Pan

Whisk

Bowl

Ingredients

Servings:

46grams

sliced almonds 1large

ripe avocado, peeled and cubed 312grams

can mandarin oranges, drained 56milliliters

canola oil 51grams

diced celery 2Tbsps

cider vinegar 2teaspoons

minced fresh parsley 2

green onions, sliced 288grams

torn iceberg lettuce 0teaspoons

pepper 188grams

torn romaine 0teaspoons

salt 2Tbsps

sugar

Recommended wine: Chardonnay, Sauvignon Blanc, Gruener Veltliner

Salad on the menu? Try pairing with Chardonnay, Sauvignon Blanc, and Gruener Veltliner. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. The NV Ruinart , Wine with a 5 out of 5 star rating seems like a good match. It costs about 89 dollars per bottle.