Sugar Toasted Almond Spinach Salad Recipe -
Sugar Toasted Almond Spinach Salad Recipe
  • READY IN 33 mins

Sugar Toasted Almond Spinach Salad

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    30 mins
  • COOK

    3 mins

    33 mins


  1. Combine almonds and sugar in a small skillet over medium-high heat; cook and stir until sugar is melted over almonds, about 3 minutes. Spread almonds in a single layer on waxed paper to cool.
  2. To make the salad dressing, whisk together the vinegar, salad oil, sugar, mustard, poppy seeds, and salt in a bowl; set aside.
  3. Toss together the romaine lettuce, spinach, mushrooms, Swiss cheese, onion, and oranges in a large bowl. Sprinkle almonds and drizzle dressing over top of salad just before serving.
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Reviews More Reviews

Nov 29, 2010

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!

Oct 26, 2010

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!

Jan 10, 2011

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.

Aug 19, 2008

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!

Apr 20, 2011

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!

Nov 30, 2010


Oct 19, 2010

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.

Feb 07, 2011

salad was great ! Esp. the twist on toasted almond with sugar .. very easy and delicious !


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  • Calories
  • 262 kcal
  • 13%
  • Carbohydrates
  • 17.9 g
  • 6%
  • Cholesterol
  • 26 mg
  • 9%
  • Fat
  • 17.4 g
  • 27%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 10.9 g
  • 22%
  • Sodium
  • 245 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

M Pineda
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