Recipe courtesy of Trisha Yearwood
Recipe courtesy of Trisha Yearwood
Episode:
Kelly Clarkson in the Kitchen
Sweet and Crunchy Garden Salad
Getting reviews...
- Level: Intermediate
- Total: 50 min (includes cooling time)
- Active: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 588
- Total Fat
- 47 g
- Saturated Fat
- 3 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 8 g
- Sugar
- 32 g
- Protein
- 7 g
- Cholesterol
- 0 mg
- Sodium
- 409 mg
- Level: Intermediate
- Total: 50 min (includes cooling time)
- Active: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 588
- Total Fat
- 47 g
- Saturated Fat
- 3 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 8 g
- Sugar
- 32 g
- Protein
- 7 g
- Cholesterol
- 0 mg
- Sodium
- 409 mg
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.
