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Favorite Recipes: Sweet and Crunchy Garden Salad

Recipe Author

Name: Stephanie (chickadee8) -
Total Recipes: 4



Sweet and Crunchy Garden Salad

Dish: Salads
Dish Type: Vegetables
Cooking Method: Stove Top
Difficulty: 1 / 10
Servings: 6
Prep Time: 55
Cook Time:

  • 1 cup - sliced or slivered almonds
  • 1/2 cup - sugar
  • 1 head - iceberg lettuce, rinsed
  • 1 head - romaine lettuce, rinsed
  • 1 cup - vegetable oil
  • 1/4 cup - red wine vinegar
  • 1 Tbsp. - chopped fresh parsley
  • 1 tsp. - salt
  • 1 dash - black pepper
  • 1 dash - cayenne pepper
  • 3 - green onion tops, thinly sliced
  • 1 22 ounce can - mandarin oranges, drained and chilled

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, 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.


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