Total Time
25mins
Prep 25 mins
Cook 0 mins

This is a great salad! Try adding some cooked, crumbled bacon to the mix-- it adds to the already wonderful flavors.

Ingredients Nutrition

Directions

  1. In a jar with a tight fitting lid, combine the oil, vinegar, sugar, parsley, salt and pepper.
  2. Cover and shake well.
  3. Refrigerate until use.
  4. 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.
  5. Remove from heat, cool, and break apart.
  6. Store at room temperature until ready to serve salad.
  7. In a large bowl, toss together the lettuce, celery, oranges, almonds and dressing until evenly coated.

Reviews

(2)
Most Helpful

Oh how GREAT! Thanks for posting Juenessa! We are in the process of moving a lot of things to our house in Texas, so I have a lot of my cookbooks packed. I'm having friends for dinner Saturday and my husband requested a salad similar to this one. It comes from an old cookbook from Iowa called Pig Out. I love that cookbook, so of course it is one I'm taking to Texas and I couldn't really remember all of the ingredients. This is almost it exactly with a few changes. The other one toasts the almonds instead of sugaring them. It also has 1/2 tsp. or 1 tsp. of almond extract - can't remember. I have literally seen someone pick up the plate to finish off the dressing when he thought no one was looking. Mine also adds 1/3 or 1/2 cup of diced crisp bacon and if I have any, I always throw in some sunflower seeds and toasted sesame seeds. Make sure the lettuce and the dressing are nice and cold. I always put my plates in the frig for a few hours for this dressing and I always use crisp romaine. I think that makes all the difference. Enjoy!

Felina July 21, 2009

I made this recipe couple months ago but forgot to review it. Didn't change a thing. It was delicious, fresh, tasty! Will do again.

l0ve2c00k October 22, 2007

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a