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Cran_Orange Almond Salad |

Cran-Orange Almond Salad

  • Author: Laura


  • 1 large head red leaf lettuce, washed, dried, and broken into pieces (I like a lettuce combo so I used red leaf and butter – a red leaf and spring mixture would also be yummy)
  • 1/2 medium red onion, sliced sliced and separated into rings (I recommend slicing them very thin, a mandolin would be good if you have one.  I wish mine were thinner.  I then cut the rings in half)
  • 23 oranges, peeled and sliced then cut into chunks (You can us 2 cans of mandarin oranges, drained – but the fresh orange is fabulous and the more the better for me)
  • 1/2 jicama, peeled and cut into julienne strips
  • 1/2 cup or so of dried cranberries

Orange Dressing

  • 1 teaspoon grated orange peel
  • 1/3 cup fresh orange juice
  • 2 Tablespoons red wine vinegar
  • 1/2 cup canola oil (or vegetable oil)
  • 2 Tablespoons sugar
  • 1 Tablespoon Good Seasons dry Italian dressing mix

Sugared Almonds

  • 4 ounces slivered almonds
  • 3 Tablespoons sugar


  1. For the salad – serve tossed with orange dressing and sugared almonds.
  2. For the dressing – combine ingredients in blender or shaker jar.
  3. For the almonds – place almonds in a small skillet and sprinkle with sugar.  Cook over medium heat stirring until almonds are coated and starting to brown (a nice tan color) and sugar has dissolved.  (Be careful not to burn)  Allow almonds to cool.
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