Orange Almond Salad

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3.5 by 3 people

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  • Makes: 4 side-dish servings
  • Prep: 20 mins
  • Chill: 2 hrs

Orange Almond Salad

Reviews (0)

3.5 by 3 people

Rate This!

Directions

  1. For dressing, in a screw-top jar, combine the vinegar, oil, the 3 tablespoons sugar, the salt, pepper, and almond extract. Cover and shake well. Chill in the refrigerator for at least 2 hours or up to 24 hours.
  2. For candied almonds, butter a large piece of foil; set aside. In a small skillet, cook the 1/4 cup sugar and slivered almonds over medium-high heat until the sugar begins to melt. Do not stir. Once the sugar begins to melt, reduce heat to low; cook for 3 to 5 minutes more or until all the sugar is melted and golden, stirring occasionally. Pour almond mixture onto buttered foil; cool completely. Break into pieces; set aside.
  3. In a large salad bowl, toss together the greens or spinach, oranges, celery, green onions, and candied almonds. Drizzle some of the dressing over salad; toss to coat. Pass remaining dressing. Cover and store any leftover dressing in the refrigerator for up to 2 weeks. Makes 4 side-dish servings.

From the Test Kitchen

Dietary exchanges:

1/2 starch, 3 vegetable, 1 fruit, 3 fat.

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Nutrition Facts (Orange Almond Salad)

  • Per serving:
  • 321 kcal ,
  • 18 g fat
  • (2 g sat. fat ,
  • 324 mg sodium ,
  • 38 g carb. ,
  • 4 g fiber ,
  • 4 g pro.
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3 Ratings

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