Sweet and Crunchy Garden Salad

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  • Level: Intermediate
  • Total: 50 min (includes cooling time)
  • Active: 20 min
  • Yield: 4 to 6 servings
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1 cup sliced or slivered almonds

1/2 cup sugar 

1 head iceberg lettuce, rinsed 

1 head romaine lettuce, rinsed 

1 cup vegetable oil 

1/4 cup red wine vinegar 

1 tablespoon chopped fresh parsley 

1 teaspoon salt 

Dash of black pepper 

Dash of cayenne 

3 green onion (scallion) tops, thinly sliced 

One 22-ounce can mandarin oranges, drained and chilled 


  1. 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.
  2. Tear the iceberg and romaine lettuce into pieces and transfer them to a salad bowl. Cover and refrigerate if not serving immediately.
  3. 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.
  4. 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.