Orange Almond Salad is one of my favorite winter salads – we probably have it a couple times each month. This salad and my other favorite, dried cranberry and feta, are staples during the winter months. During the summer, there are so many good, seasonal vegetables coming from the garden that I don’t make these salads as much.
This is also the only time I use *gasp* canned fruit for anything. In fact, until a friend brought this salad to our house one time years ago, I’d never bought a can of mandarin oranges before. But since it’s just a topping for fresh vegetables and adds such a nice contrast, I make an exception – plus, it’s just really good. When I have fresh oranges I will use them for this salad, but it takes more preparation and I like to save the oranges for lunches, so I only use fresh occasionally.
Start with a base of greens like the spinach and romaine I used here. Sometimes I add some shredded cabbage. Then top the greens with a sweet onion sliced and then cut in half to make julienne-like pieces.
If using the mandarin oranges, pour about 1/4 cup of the juice into a bottle for the dressing before draining the rest. If using a fresh orange, cut the segments out leaving the membranes, and squeeze the membranes into the bottle.
Arrange the orange segments on top of the salad base, and make up the simple dressing – yum.PRINT
Orange Almond Salad
- 4 to 5 c. of greens like lettuce, spinach, and cabbage
- 1 can of mandarin oranges OR 1-2 fresh oranges, cut into segments
- a few slices of sweet onion, cut in half
- about 1/3 c. of chopped almonds
- about 1/4 c. juice from can or orange membranes
- 1 Tb. Dijon mustard
- 1-2 Tb. balsamic vinegar
- about 1/3 c. extra virgin olive oil
- Make salad by layering greens, onions, orange segments and chopped almonds.
- Make dressing by combining juice, mustard, vinegar, and olive oil in a jar with a lid and shake well until combined (or use a bowl and whisk well).
- Pour dressing over salad and serve.
Makes 4-6 servings