Another one from the Taste of Home website...


Almond-Orange Tossed Salad 
PREP20 min.
COOK15 min. 
TOTAL35 min.

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


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

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 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. 
Yield: 8 servings.

Rhonda G in Missouri 
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Owner of A Place for Chatting and Friends 
Owner of Rhonda's Recipe Exchange 
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