Reviewed: Jan. 29, 2007

I tried this recipe tonight and it was delicious. We are trying to lower the amount of sugars in our diet, so toasted the almonds without adding sugar. And instead of sugar, I added salt and pepper to the dressing. My husband and I both loved it! Thank you for giving us a fresh salad idea.

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GKREMMY

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Reviewed: Aug. 28, 2006

Very easy to make and I love the sugared almonds. Instead of romaine, I used bagged organic spring mix. I cut the recipe in half. Served with grilled chicken and corn on the cob.

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What a Dish!

Cooking Level: Intermediate

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Reviewed: Aug. 2, 2006

I liked this salad, except that I have a digestive problem with fresh onion--and this disagreed with me. The dressing was wonderful, and I really liked the addition of the sugared almonds. I will make it again, but touch it up with onion salt instead of raw onion.

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LANNI

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Reviewed: Jul. 26, 2006

YUM! I added fresh sliced strawberries to the salad, as the photo shows, and it was really a great addition, combining well with the dressing and sugared almonds. And we LOVED the sugared sliced almonds. I also cut the olive oil in half and just did equal parts red wine vinegar and olive oil. I made half the amount of salad since there were just two of us, but the full amount of dressing and that was about right. I would make this again; very refreshing on a warm summer evening. Thank you!

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LADYJAYPEE

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: Jul. 16, 2006

A wonderfully fresh salad. I didn't use the dressing that was listed and used a garlic raspberry vinaigrette and it was just as delicious. I added some fresh peas and radishes for some extra color and texture. This is a wonderful salad base and you can mix and match different toppings to your liking.

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Leslie Sullivan

Cooking Level: Expert

Home Town: Estacada, Oregon, USA

Living In: Hood River, Oregon, USA

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Reviewed: Apr. 21, 2006

Thsi salad was fabulous! I did make the sugared almonds (which added so much to the salad) but, because of previous reviews, I did not make the dressing. instead I used some bottled raspberry vinaigrette as others did. Don't skimp on the green onions! I served this w/ a pork stir fry & it complemented it very well.

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IMVINTAGE

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Keller, Texas, USA

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Reviewed: Apr. 20, 2006

This salad was perfect. We really liked the dressing. Next time I'm going to add strawberries.

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Lori

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Reviewed: Mar. 27, 2006

I like to use veg oil instead flavor tastes better to me. I added strawberries as well.

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JENN_77

Cooking Level: Expert

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Reviewed: Feb. 6, 2006

This is a fabulouse recipe! I've used it as is, and also as a base for different combination salads. Add some bacon bits, crumbled bleu cheese & toss with Raspberry vinagrette for nice change of pace. Grilled chicken and sliced red onions make it great light meal. Let your imagination run...you can't really go wrong with this great base salad!

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Clew

Cooking Level: Intermediate

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Reviewed: Nov. 6, 2005

I loved this salad. The only thing is it doesn't last long. It needs to be eaten right away, no left overs. :o(

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mama2chix

Cooking Level: Expert

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Reviewed: Oct. 14, 2005

This recipe is very similar to one my grandma used to make. I sometimes use a mixture of romaine and spinach. In my dressing, I also like to use a bit of lemon or lime juice along with the vinegar to give it a bit more zing. If I don't have any red pepper flakes, I use a dash of tabasco sauce, or some paprika and chili powder. And I always wait until I'm ready to serve to pour the dressing on!! Thanks for the recipe!!

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Ali

Cooking Level: Professional

Home Town: Calgary, Alberta, Canada

Living In: Logan, Utah, USA

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Reviewed: Sep. 26, 2005

This salad was wonderful. The dressing was a little bit bland, so I doctored it up with about 1 tsp of chopped garlic, 1/2 tsp. salt and used 4 tablespoons of sugar instead of 2 tbls. Everyone enjoyed it. Will make again!

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KELLIJO

Cooking Level: Expert

Living In: Glenshaw, Pennsylvania, USA

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Reviewed: Sep. 14, 2005

This is the best salad I ever had. I keep canned oranges on had just in case I feel the urge to make this. The red pepper flakes add a bit of zing without being distracting.

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ARTISTICANNIE

Cooking Level: Intermediate

Home Town: Puyallup, Washington, USA

Living In: Fife, Washington, USA

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Reviewed: Aug. 9, 2005

My husband and I both really liked this recipe!

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MOKEY80

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Reviewed: Jul. 8, 2005

Very popular - a hit with a wide variety of folks.

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colorado2rein

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Reviewed: May 31, 2005

This is a very GOOD salad. I add sliced red and yellow peppers just for color. Definately a keeper :o)

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RPeters

Cooking Level: Expert

Home Town: Monroe, Louisiana, USA

Living In: San Diego, California, USA

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Reviewed: Mar. 16, 2005

The candied almonds are the only part of the recipe I liked. They are delicious and I will certainly make them again, but I did not find them complimentary to the oranges. The dressing is flavorless, and the recipe makes much more than you will actually use on an average head of romaine lettuce. It tasted so bland I was unable to even finish my serving.

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ANTHM

Cooking Level: Beginning

Living In: Lewiston, Idaho, USA

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Reviewed: Mar. 12, 2005

I've made this many times with whatever type of lettuce I have on hand (but never iceberg!) and it's always good. Advice on the sugared almonds: Let the sugar start carmelizing just a bit before you add the almonds. Adding the nuts too early can make them toast too brown before the sugar carmelizes. Adding the nuts too late will mean the sugar browns before the nuts get toasted. You'll have to experiment a little to get this just right, but it's worth it! I've use chopped walnuts, too. Very delicious! My guests loved it, too.

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luv2cook

Cooking Level: Intermediate

Home Town: Raleigh, North Carolina, USA

Living In: Bel Air, Maryland, USA

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Reviewed: Oct. 21, 2004

Excellent salad - the coated almonds really added to the overall taste. The dressing was also very good and very easy to make. Will definitely be making this one again!

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