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Sugar Toasted Almond Spinach Salad

Sugar Toasted Almond Spinach Salad

  • Prep

    30 m
  • Cook

    3 m
  • Ready In

    33 m
M Pineda

M Pineda

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 {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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

Based on a 2,000 calorie diet

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Directions

  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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Rebecca Turner
23

Rebecca Turner

11/29/2010

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!

cookingmomma
11

cookingmomma

10/26/2010

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!

Dee Dot
9

Dee Dot

1/10/2011

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.

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