Salads and Dressings

Orange & Candied Almond Chopped Salad

Recipe and photo courtesy of Barbara Kiebel of Creative Culinary

Ingredients

3 tbsp sugar
1/2 cup California Almonds, sliced
6-8 cups romaine lettuce
1/4 cup dried cranberries
1/4 cup green onion, sliced thin
1 California Avocado, sliced
1 orange, in segments

For the dressing:

6 tbsp California Olive Ranch extra virgin olive oil
2 tbsp whole grain mustard
2 tbsp honey
1 tbsp cider vinegar
juice of 1 orange
juice of 1/2 lemon
1/2 tsp salt
1/4 tsp black pepper 

Directions

For the dressing:

  1. Put everything into a food processor or blender and mix until will blended. Taste and adjust salt and pepper to your taste if necessary.

To Make the Almonds:

  1. Heat the sugar and almonds in a medium skillet over medium high heat until the sugar starts to melt.
  2. Mix well, watching until the sugar starts to brown and coats the nuts.
  3. Remove from heat and pour the nuts onto a piece of foil to cool completely; breaking up as needed.

To Make the Salad:

  1. Tear the Romaine lettuce into small pieces and combine in a bowl with the candied almonds, dried cranberries and green onion.
  2. Mound on plates and top with sliced avocado and orange segments.
  3. Top with the Orange Honey Mustard Dressing.

 

Time Level Yield
30 minutes   Easy   4 servings

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