Save Recipe Print
Sweet and Crunchy Garden Salad
Total:
50 min
Active:
20 min
Yield:
4 to 6 servings
Level:
Intermediate
Total:
50 min
Active:
20 min
Yield:
4 to 6 servings
Level:
Intermediate

Ingredients

Directions

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, and 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.

Trending Videos 6 Videos

Get the recipe

Watermelon and Cucumber Salad 00:42

This refreshing summertime salad can be made with just a few ingredients.

IDEAS YOU'LL LOVE

Crunchy Avocado Salad

Recipe courtesy of Bobby Flay

Crunchy Noodle Salad

Recipe courtesy of Ina Garten

Black Bean and Corn Salad

Recipe courtesy of Rachael Ray

Cold Cucumber Salad

Recipe courtesy of Trisha Yearwood

Black Bean Salad

Recipe courtesy of Guy Fieri

Sweet Pepper Poppers

Recipe courtesy of Kelsey Nixon

Salmon Salad

Recipe courtesy of Ina Garten

Warm Cherry Tomato Salad

Recipe courtesy of Rachael Ray

Strawberry and Spinach Salad

Recipe courtesy of The Neelys

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.