Best Dynamite Orange Almond Salad Recipes

ALMOST MAGIC PAN ORANGE ALMOND SALAD

Steps:

• Shaking constantly, toast almonds in skillet over low heat until golden brown (about 5 minutes).
• Wash and dry lettuce.
• Tear into bite size pieces.
• Place with green onions and mandarin oranges in large salad bowl.
• Dressing: Combine all ingredients but egg and vinegar.
• Add in thin stream and process till well blended.
• Serves 6.
• MAKES: 1 cup dressing.
• Just before serving, toss well.
• Leftover dressing keeps up to 1 week in fridge.

MANDARIN ALMOND SALAD

Steps:

• In a small skillet, melt 3 tablespoons sugar over low heat. Add almonds; stir until coated. Cool; break into small pieces and set aside. In a jar with a tight-fitting lid, combine oil, vinegar, parsley, salt, pepper, hot pepper sauce and remaining sugar; shake well. , Just before serving, combine lettuce, oranges, onion and almonds in a large salad bowl. Shake dressing; pour over salad and toss.

MANDARIN ORANGE ALMOND SALAD

Steps:

• Toss lettuce, celery, parsley, and green onions.
• Mix oil, vinegar, Tabasco, sugar, salt and pepper.
• Dress salad, sprinkle with oranges and almonds, serve.

ORANGE AND ALMOND SALAD

Steps:

• Arrange chopped lettuce on a platter. Trim a thin slice of orange skin down to the flesh off the top and bottom of the orange. Stand the orange upright and trim off strips of the remaining peel working from top to bottom around the orange. Cut each orange then in 1/2 lengthwise. Slice the 1/2 oranges into 1/2 moon shapes. Arrange the sliced oranges around the chopped romaine. Lightly toast the almonds in a small skillet over moderate heat or in a toaster or conventional oven. Top the romaine and oranges with toasted almonds and chopped tarragon.
• In a small bowl, combine honey, vinegar, orange juice and mustard with a whisk. Stream in the oil while continuing to whisk the dressing to combine it. Pour the dressing evenly over the entire salad platter in a slow, thin stream. Season the salad with salt and pepper. The salad is pretty as is, no tossing.

EMERIL'S SPINACH, ORANGE AND CANDIED ALMOND SALAD

Steps:

• Lightly grease a 10" square of parchment paper with butter or vegetable oil and set aside.
• Use a salad spinner to rinse the baby spinach thoroughy. Remove as much moisture as possible from the spinach or your salad will be soggy. Set aside to drain.
• SIMPLE SYRUP: In a small saucepan combine 3 tablespoons of sugar and 1 tablespoon of water over medium-high heat. Swirl the mixture occasionally until the sugar turns a golden amber color*. This should take about 3-4 minutes.
• Add the almonds and stir to coat. Continue cooking until the almonds are fragrant and golden brown, about 1 minute. *Be careful not to burn the sugar/nut mixture or yourself! Transfer nuts to parchment paper, using a spatula to spread into a thin layer, and set aside to cool completely.
• With a sharp knife, peel the orange, remove the bitter white pith and cut the fruit into segments. (Use a small bowl to catch the orange juice that drips.) Reserve the segments in a separate bowl. Reserve the orange juice.
• SALAD DRESSING: Combine 1/4 cup of the reserved fresh orange juice, remaining 3 tablespoons sugar, the Champagne or white vinegar, olive oil, fresh orange zest, 1/4 teaspoon salt, and the cayenne in a mixing bowl and whisk to blend. Transfer the dressing to a non-reactive container with a lid and refrigerate until ready to eat.
• Put the fresh spinach in a large serving bowl, then top with the orange segments, celery, and red onions. Cover with plastic wrap and refrigerate until ready to serve.
• When ready to serve, break the caramelized almonds (at this point the almonds have turned to "brittle") into bite-size pieces and scatter over the top of the salad. Drizzle the dressing over the salad and season with salt and black pepper, to taste. Toss to coat evenly and serve immediately.