Recipe by M Pineda
"This recipe is easy to make, but tastes impressive and is always a big hit at barbecues. You can swap the mandarin oranges for dried cranberries depending on your personal preference."
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red wine vinegar
romaine lettuce, torn into bite sized pieces
1 (6 ounce) bag
baby spinach leaves
shredded Swiss cheese
red onion, chopped
LOVE IT! I'm a pretty boring salad eater. I normally don't like a "busy" salad at all. We made this for Thanksgiving and we all loved it, inlucding me! Definitely make the dressing and the home-made candied almonds are amazing! Make more almonds than it calls for and save them to eat later! So good!
I made this salad to go with our dinner tonight. My husband, who is basically a meat-and-potatoes man, loved it! He ate two helpings. I cut the red wine vinegar down to a 1/2 cup and used Honey Dijon mustard instead of yellow mustard. This is definitely a keeper!
Guests raved at this dish. I made it like the recipe except for doubling the almonds, decreased vinegar to 1/2 cup, and used dijon mustard instead of yellow. More people asked for the recipe than anything I've ever made. Will make it again and again and again.
I love the combination of stuff in this salad! I had sliced almonds, not slivered, but the sugaring technique worked great (I was a little skeptical). The dressing is seriously mustardy and vinegary, but mellows as it sits - still you may want a little more oil and sugar to tame it. Thanks for the recipe!
This salad turned out wonderfully. I made it for 10 people at Passover and there was only about one serving left. Per other reviews I changed the yellow mustard for Dijon mustard, and cut down the vinegar to 1/2 cup. Though I only had about 1/4 cup of red wine vinegar so I also put in 1/4 cup balsamic vinegar, and it was delicious.
Omitted the mushrooms and the cheese ( I don't like these things ), used about 1/2 of a large red onion and upped the mandarin oranges to closer to 2 cups.
The almonds turned out fantastically and I can see why people say to double those! All the flavors blended well together and it was a light, refreshing salad to have. Will definitely be making again now that the weather is warming up! Thanks for a great recipe!
There is so much I love about this salad - the crisp romaine, the crunchy sweet almonds, the refreshing oranges and the zippy dressing. It's such a great combination of ingredients! The only change I made was using dijon mustard instead of yellow. I would cut the vinegar back to 1/2 cup next time for a better balance of oil and vinegar. Also, be sure to get the almonds nice and brown to enjoy their flavor fully - it's the highlight of this salad.
salad was great ! Esp. the twist on toasted almond with sugar .. very easy and delicious !
* Percent Daily Values are based on a 2,000 calorie diet.
Sugar Toasted Almond Spinach Salad
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 157
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