Almond and Orange Salad

Photo Courtesy of Allrecipes.com

When I think of Easter, I think of little white bunnies, orange and turquoise colored eggs and various animal-shaped chocolates. I also think of Spring, sunshine and light, fresh and summery foods. This salad definitely hits the mark.

This salad is sweet, light and has a bit of a tanginess, thanks to the apple cider vinegar. It's also a great recipe to bring to a potluck, as the dressing and sugared almonds can be made ahead of time and everything can just be thrown together on site. I do recommend waiting to dress the salad until pretty close to dinner time, as the moisture in the oranges will make it wilt if it sits too long.

 

 

Ingredients

The Dressing

• 1/4 cup olive oil
• 2 tablespoons cider vinegar
• 2 teaspoons dried parsley
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons sugar

The Salad

• 2 bags romaine lettuce
• 1 green onion, chopped
• 1 can mandarin oranges, drained
• 1 avocado, peeled and cubed

The Topper

• 1/2 cup sliced almonds
• 2 tablespoons white sugar

Directions

1. Combine the oil, vinegar, 2 tablespoons of the sugar, parsley, salt and pepper in a small tupperware container.
2. In a small saucepan over medium low heat, add the other 2 tablespoons of sugar. Leave the sugar in the pan without stirring, until the sugar melts (about 12-14 minutes).  Remove from heat, toss in the almonds and stir quickly to coat. Spread out on a sheet of wax paper. Break apart into small pieces once dry.
3. When ready to serve, grab a big bowl and toss together the lettuce, onions, oranges, and dressing until evenly coated. Top with the sugared almonds.