R is for Recipe: Green Salad with Oranges
Who is ready for spring? I know I am! With the return of the warm sunshine, chirping birds and blooming flowers, I am also ready to start eating lighter and fresher foods. No more heavy winter comfort foods for now. This green salad with oranges always reminds me of spring and it is one of my “go-to” Easter recipes. The greens and celery give this salad a refreshing crunch while the oranges and candied almonds add a hint of sweetness. The simple vinaigrette dressing is the perfect compliment to the rest of the ingredients in this salad.
Are you ready for the recipe? Here we go:
Green Salad with Oranges
Ingredients
Candied almonds:
- 1/4 cup slivered almonds
- 1 tablespoon plus 1 teaspoon sugar
Salad:
- 1/2 head of iceberg lettuce
- 1/4 head of romaine lettuce
- 1 cup sliced celery
- 3 or 4 green onions (scallions), sliced
- 1 11oz can of mandarin oranges, drained
Dressing:
- 1/4 cup vegetable oil
- 2 Tablespoons red wine vinegar
- 2 Tablespoons sugar
- 1 Tablespoon chopped parsley
- 1/2 teaspoon salt
- pepper to taste
Instructions
- Place slivered almonds and 1 Tbsp plus 1 tsp of sugar in a small saute pan. Saute on medium heat until the sugar melts and coats the almonds, approximately 8-10 minutes. Watch this process carefully so that the almonds do not burn.
- Tear the iceberg lettuce and romaine into bite sized pieces and place in your salad bowl. Add the celery and green onions and toss together. Add the mandarin oranges to the salad last making sure that they are well drained first.
- In a small bowl, combine the ingredients for the dressing. Stir briskly to combine. Add the dressing and toss the salad again gently making sure to keep the oranges intact. Garnish with the candied almonds before serving.
Be very careful when making the candied almonds. This step has been known to get away from me. They can go from candied to burnt in a hot second if you aren’t paying attention. Yikes! Here is what the almonds look like before and after the candying process:
Raw Almond Slivers with Sugar
Candied Almonds
This salad pairs nicely with ham, pork tenderloin or even a more casual meal. I have served it both in a salad bowl or on individual salad plates. The contrast between the salad greens and the oranges creates a beautiful presentation no matter how you choose to serve it.
You can certainly make some simple additions to this salad to change it to your tastes. Avocado makes a wonderful addition. How about a sprinkle of crumbled bacon? You could also substitute sliced apples or strawberries for the oranges. Dried cranberries or cherries are nice. A handful of Feta, Gorgonzola or Blue Cheese crumbles would be delicious too. What would you add to this simple salad? Let me know how it turns out for you. Happy Spring! Enjoy!
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