Almond Orange Lettuce Salad Recipes

Steps:

• Arrange chopped lettuce on a platter. Trim a thin slice of orange skin down to the flesh off the top and bottom of the orange. Stand the orange upright and trim off strips of the remaining peel working from top to bottom around the orange. Cut each orange then in 1/2 lengthwise. Slice the 1/2 oranges into 1/2 moon shapes. Arrange the sliced oranges around the chopped romaine. Lightly toast the almonds in a small skillet over moderate heat or in a toaster or conventional oven. Top the romaine and oranges with toasted almonds and chopped tarragon.
• In a small bowl, combine honey, vinegar, orange juice and mustard with a whisk. Stream in the oil while continuing to whisk the dressing to combine it. Pour the dressing evenly over the entire salad platter in a slow, thin stream. Season the salad with salt and pepper. The salad is pretty as is, no tossing.

Steps:

• In a large bowl, combine the romaine lettuce, oranges and green onions.
• Heat 2 tablespoons sugar with the almonds in saucepan over medium heat. Cook and stir while sugar starts to melt and coat almonds. Stir constantly until almonds are light brown. Turn onto a plate, and cool for 10 minutes.
• Combine red wine vinegar, olive oil, one tablespoon sugar, red pepper flakes and black pepper in a jar with a tight fitting lid. Shake vigorously until sugar is dissolved.
• Before serving, toss lettuce with salad dressing until coated. Transfer to a decorative serving bowl, and sprinkle with sugared almonds.

Steps:

• Combine canola oil, vinegar, sugar, lemon juice, salt, and dry mustard in a jar with a lid. Shake until ingredients combine into a dressing.
• Toss lettuce, oranges, and almonds together in a large mixing bowl. Drizzle dressing over the salad and toss to coat.

Steps:

• Mix the almonds with 1/4 cup of the sugar in a medium saucepan. Cook over medium heat, stirring as the sugar melts and the almonds brown. Carefully spread the almonds on an ungreased baking sheet to cool, using a metal spatula; the nuts will be very hot. When completely cooled, break the candied almonds into tiny pieces.
• Tear the iceberg and romaine lettuce into pieces and transfer them to a salad bowl. Cover and refrigerate if not serving immediately.
• Combine the oil, vinegar, remaining 1/4 cup sugar, and the parsley, salt, pepper and cayenne in a bowl, and mix well. Chill covered, in the refrigerator, until ready to serve.
• Combine the lettuce, sliced green onions, candied almonds and orange segments in a large salad bowl. Just before serving, toss the salad with enough dressing to coat the greens.

Steps:

• In a small container with a tight-fitting lid, combine the vinegar, oil, honey, salt, pepper and green onion. Close the lid, and shake vigorously to blend.
• Place the romaine lettuce into a large serving bowl. Sprinkle with dressing and toss to coat. Add orange slices and toss gently. Serve immediately.

Steps:

• Place the walnuts in a skillet over medium heat. Cook 5 minutes, stirring constantly, until lightly browned.
• In a large bowl, toss the toasted walnuts, salad greens, oranges, and red onion.
• In a large jar with a lid, mix the olive oil, vegetable oil, orange juice, sugar, vinegar, mustard, oregano, and pepper. Seal jar, and shake to mix.
• Divide the salad greens mixture into individual servings. To serve, sprinkle with Gorgonzola cheese, and drizzle with the dressing mixture.

Steps:

• In a large bowl, combine the first five ingredients. In a small bowl, whisk the remaining ingredients; pour over salad and toss to coat.

Steps:

• Shaking constantly, toast almonds in skillet over low heat until golden brown (about 5 minutes).
• Wash and dry lettuce.
• Tear into bite size pieces.
• Place with green onions and mandarin oranges in large salad bowl.
• Dressing: Combine all ingredients but egg and vinegar.
• Add in thin stream and process till well blended.
• Serves 6.
• MAKES: 1 cup dressing.
• Just before serving, toss well.
• Leftover dressing keeps up to 1 week in fridge.

Steps:

• In small bowl, mix orange juice, honey and mustard with fork.
• On each of 4 salad plates, arrange 3 lettuce leaves. Fill lettuce leaves with orange pieces and almonds. Drizzle with orange juice mixture.

Steps:

• In a salad bowl, toss the lettuce, onions and oranges; set aside. In a jar with a tight-fitting lid, combine the oil, vinegar, sugar, parsley, salt if desired, pepper and hot pepper sauce; shake well. Drizzle desired amount over salad; toss to coat. Sprinkle with almonds if desired. Refrigerate any remaining dressing.

Steps:

• In a small skillet, melt 3 tablespoons sugar over low heat. Add almonds; stir until coated. Cool; break into small pieces and set aside. In a jar with a tight-fitting lid, combine oil, vinegar, parsley, salt, pepper, hot pepper sauce and remaining sugar; shake well. , Just before serving, combine lettuce, oranges, onion and almonds in a large salad bowl. Shake dressing; pour over salad and toss.

Steps:

• In a jar with a tight fitting lid, combine the oil, vinegar, sugar, parsley, salt and pepper. Cover and shake well. Refrigerate until use.
• In a medium saucepan over medium low heat, cook and stir the almonds and sugar until the sugar is melted and the almonds are coated. Remove from heat, cool, and break apart. Store at room temperature until ready to serve salad.
• In a large bowl, toss together the lettuce, celery, oranges, almonds and dressing until evenly coated.

Steps:

• Sugared Almonds: Cook almonds and sugar on stovetop stirring constantly until like toffee. Remove from stove. Cool on aluminum foil. Break into smaller pieces when cooled. Set aside
• Combine salad makings in a large bowl. Stir in cooled almonds. Toss with dressing and serve immediately.
• Dressing: Combine dressing ingredients. I prepare in a small canning jar so I can shake the ingredients together.