Orange Almond Salad
- 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.
- 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.
- 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
1/2 starch, 3 vegetable, 1 fruit, 3 fat.
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.