Best 11 Dynamite Orange Almond Salad Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Calling all citrus lovers: this vibrant and refreshing Dynamite Orange Almond Salad is a flavor explosion that will tantalize your taste buds. This vibrant salad features juicy oranges, crunchy almonds, and a tangy dressing that packs a flavorful punch. With its zesty citrus notes, nutty crunch, and a hint of spice, this salad is a delightful symphony of flavors and textures that's perfect for a light lunch, a summer picnic, or as a refreshing side dish.

The recipe includes variations to suit different dietary preferences and taste preferences. For a vegan version, you can substitute honey with maple syrup or agave nectar. For those who prefer a spicy kick, add a pinch of cayenne pepper or chili powder to the dressing. If you're watching your sugar intake, use freshly squeezed orange juice instead of store-bought. And for a gluten-free option, use tamari or coconut aminos instead of soy sauce.

This versatile recipe also offers suggestions for additional ingredients to customize your salad. Add grilled chicken or tofu for a protein boost, or crumbled feta cheese for a tangy twist. Experiment with different greens like arugula or baby spinach for a variation in texture and flavor. The possibilities are endless!

So, gather your ingredients, put on your apron, and let's embark on a culinary journey that will leave you feeling energized and refreshed.

Let's cook with our recipes!

ORANGE ALMOND SALAD WITH ORANGE-BALSAMIC VINAIGRETTE



Orange Almond Salad with Orange-Balsamic Vinaigrette image

Orange Almond Salad includes sweet onions,oranges & crunchy almonds drizzled with orange balsamic dressing for a quick and refreshing dinner salad.

Provided by Jami Boys

Categories     Salads

Time 15m

Number Of Ingredients 8

4 cups chopped lettuce (or spinach)
1 11-ounce can of mandarin oranges, drained (OR 1-2 fresh oranges, cut into segments)
1/4 cup sweet onion (sliced or chopped)
1/3 cup almonds (chopped)
2 tablespoons juice from canned mandarin oranges (or squeezed from fresh oranges)
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1/3 cup extra virgin olive oil

Steps:

  • Make salad by layering greens, orange segments, onions, and chopped almonds.
  • Make vinaigrette by combining juice, mustard, vinegar, and olive oil in a jar with a lid and shake well until combined (or use a bowl and whisk well).
  • Pour dressing over salad and serve.

Nutrition Facts : ServingSize 1 cup, Calories 276 kcal, Sugar 9 g, Sodium 53 mg, Fat 24 g, SaturatedFat 3 g, Carbohydrate 13 g, Fiber 3 g, Protein 4 g

ALMOND-ORANGE TOSSED SALAD



Almond-Orange Tossed Salad image

Another highlight of my Easter menu is this pretty salad, with its slightly sweet homemade dressing and crispy sugar-toasted almonds. I've often taken the salad to potlucks because everyone enjoys it so much. -Lavonn Bormuth Westerville, Ohio

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 8 servings.

Number Of Ingredients 15

2 tablespoons sugar
1/2 cup sliced almonds
4 cups torn iceberg lettuce
4 cups torn romaine
1 can (11 ounces) mandarin oranges, drained
1 large ripe avocado, peeled and cubed
1/2 cup diced celery
2 green onions, sliced
DRESSING:
1/4 cup canola oil
2 tablespoons sugar
2 tablespoons cider vinegar
2 teaspoons minced fresh parsley
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a small skillet over medium-low heat, cook sugar, without stirring for 12-14 minutes or until melted. Add almonds; stir quickly to coat. Remove from the heat; pour onto waxed paper to cool., In a large serving bowl, combine the lettuce, romaine, oranges, avocado, celery, onions and almonds. In a small bowl, whisk the dressing ingredients. Pour over salad; toss gently to coat.

Nutrition Facts :

ALMOST MAGIC PAN ORANGE ALMOND SALAD



Almost Magic Pan Orange Almond Salad image

Make and share this Almost Magic Pan Orange Almond Salad recipe from Food.com.

Provided by Bliss

Categories     Low Protein

Time 15m

Yield 6 serving(s)

Number Of Ingredients 10

1/4 cup slivered almonds
2 green onions, chopped
1 head romaine lettuce
1 cup mandarin orange, drained
1 tablespoon sugar
1/2 teaspoon tarragon, dried
1/3 cup vegetable oil
1/8 teaspoon Tabasco sauce
1/4 cup white vinegar
1 egg yolk

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.

SPINACH, ORANGE, AND ALMOND SALAD



Spinach, Orange, and Almond Salad image

Provided by Food Network

Categories     side-dish

Time 20m

Yield 6 servings

Number Of Ingredients 26

1/4 cup plus 2 tablespoons sugar
1 tablespoon water
1/2 cup sliced almonds
4 oranges
1/4 cup Champagne or white wine vinegar
1/4 cup extra-virgin olive oil
1/2 teaspoon orange zest
1/4 teaspoon salt, plus more for seasoning salad
1/8 teaspoon cayenne pepper
10 ounces baby spinach (6 cups), washed and dried
1 cup thinly sliced celery
1/2 cup thinly sliced red onions
Freshly ground black pepper
1/4 cup plus 2 tablespoons sugar
1 tablespoon water
1/2 cup sliced almonds
4 oranges
1/4 cup Champagne or white wine vinegar
1/4 cup extra-virgin olive oil
1/2 teaspoon orange zest
1/4 teaspoon salt, plus more for seasoning salad
1/8 teaspoon cayenne pepper
10 ounces baby spinach (6 cups), washed and dried
1 cup thinly sliced celery
1/2 cup thinly sliced red onions
Freshly ground black pepper

Steps:

  • Lightly grease a 10-inch square of aluminum foil with butter or vegetable oil and set aside.
  • Combine 3 tablespoons sugar and 1 tablespoon water in a small saucepan and cook over medium-high heat, swirling occasionally, until the sugar turns a golden amber color, 3 to 4 minutes. Add the almonds and stir to coat. Continue cooking until the almonds are fragrant and golden brown, about 1 minute. Transfer to the prepared aluminum foil, using a spoon to spread into a thin layer, and set aside to cool completely.
  • With a thin, sharp knife, cut the peel and bitter white pith from the oranges, 1 at a time. Working over a bowl to catch the juices, cut in between the membranes to release the segments. Reserve the segments in a separate bowl. Combine 1/4 cup orange juice, the remaining 3 tablespoons sugar, the Champagne vinegar, olive oil, orange zest, 1/4 teaspoon salt, and the cayenne in a mixing bowl and whisk to blend. Transfer the dressing to a plastic container with a tight-fitting lid until you are ready to serve.
  • Put the 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 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.
  • Lightly grease a 10-inch square of aluminum foil with butter or vegetable oil and set aside.
  • Combine 3 tablespoons sugar and 1 tablespoon water in a small saucepan and cook over medium-high heat, swirling occasionally, until the sugar turns a golden amber color, 3 to 4 minutes. Add the almonds and stir to coat. Continue cooking until the almonds are fragrant and golden brown, about 1 minute. Transfer to the prepared aluminum foil, using a spoon to spread into a thin layer, and set aside to cool completely.
  • With a thin, sharp knife, cut the peel and bitter white pith from the oranges, 1 at a time. Working over a bowl to catch the juices, cut in between the membranes to release the segments. Reserve the segments in a separate bowl. Combine 1/4 cup orange juice, the remaining 3 tablespoons sugar, the Champagne vinegar, olive oil, orange zest, 1/4 teaspoon salt, and the cayenne in a mixing bowl and whisk to blend. Transfer the dressing to a plastic container with a tight-fitting lid until you are ready to serve.
  • Put the 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 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.

ORANGE AND ALMOND SALAD



Orange and Almond Salad image

Provided by Rachael Ray : Food Network

Time 10m

Yield 4 servings

Number Of Ingredients 10

2 hearts romaine lettuce, chopped
3 navel oranges
2 ounces, 1/4 cup, sliced almonds or slivered almonds, available on the baking aisle, toasted
2 tablespoons chopped fresh tarragon, 2 or 3 sprigs
Splash orange juice
2 rounded teaspoons honey
2 tablespoons tarragon vinegar
1/4 teaspoon dry mustard, a couple of pinches
1/3 cup olive oil, eye ball it
Salt and pepper

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.

MANDARIN ORANGE ALMOND SALAD



Mandarin Orange Almond Salad image

Make and share this Mandarin Orange Almond Salad recipe from Food.com.

Provided by BothFex

Categories     Oranges

Time 10m

Yield 1 salad

Number Of Ingredients 12

1/2 head lettuce
1 cup celery, chopped (optional)
1 tablespoon parsley, minced
2 green onions, sliced thin
1 cup drained mandarin orange
1/4 cup salad oil
1/4 cup toasted slivered almonds
2 tablespoons tarragon vinegar
1/4 teaspoon Tabasco sauce
2 tablespoons sugar
1/2 teaspoon salt
1 dash fresh ground pepper

Steps:

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

Nutrition Facts : Calories 872.7, Fat 68.7, SaturatedFat 8.6, Sodium 1232.8, Carbohydrate 64.1, Fiber 10, Sugar 49.2, Protein 10.5

EMERIL'S SPINACH, ORANGE AND CANDIED ALMOND SALAD



Emeril's Spinach, Orange and Candied Almond Salad image

My husband and I caught the Emeril Live cooking show on Food Network over at Mom's last night and I wanted to find this recipe before it was lost forever. I haven't tested it yet, but I KNOW it's good! This salad adds a splash of color to your dining table!

Provided by COOKGIRl

Categories     Oranges

Time 25m

Yield 6 serving(s)

Number Of Ingredients 14

1/4 cup sugar, plus
2 tablespoons sugar
1 tablespoon water
1/2 cup almonds, sliced
4 small oranges
1/4 cup champagne or 1/4 cup white wine vinegar
1/4 cup extra virgin olive oil
1/2 teaspoon orange zest
1/4 teaspoon salt, to taste
1/8 teaspoon cayenne pepper
6 cups fresh Baby Spinach, washed and dried
1 cup celery, thinly sliced
1/2 cup red onion, thinkly sliced and cut into crescents
freshly ground cracked black pepper

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.

MANDARIN ALMOND SALAD



Mandarin Almond Salad image

Here's a refreshing salad that's always a hit at our house. Crisp greens, bright oranges and red onion add pretty color to your meal, and the sweet caramelized almonds provide a unique crunch. This bowl gets passed around until it's empty! -Anne Heinonen, Howell, Michigan

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 11

4 tablespoons sugar, divided
1/2 cup slivered almonds
1/4 cup canola oil
2 tablespoons vinegar
1 tablespoon minced fresh parsley
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon hot pepper sauce
1 bunch red leaf lettuce, torn
1 can (11 ounces) mandarin oranges, drained
1 small red onion, sliced

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.

Nutrition Facts :

MANDARIN ALMOND SALAD



Mandarin Almond Salad image

A wonderful medley of flavors and textures!

Provided by BDEGER

Categories     Salad     Green Salad Recipes     Romaine Lettuce Salad Recipes

Time 40m

Yield 8

Number Of Ingredients 10

1 head romaine lettuce - rinsed, dried and chopped
2 (11 ounce) cans mandarin oranges, drained
6 green onions, thinly sliced
2 tablespoons white sugar
½ cup sliced almonds
¼ cup red wine vinegar
½ cup olive oil
1 tablespoon white sugar
⅛ teaspoon crushed red pepper flakes
ground black pepper to taste

Steps:

  • In a large bowl, combine the romaine lettuce, oranges and green onions.
  • Heat 2 tablespoons sugar with the almonds in saucepan over medium heat. Cook and stir while sugar starts to melt and coat almonds. Stir constantly until almonds are light brown. Turn onto a plate, and cool for 10 minutes.
  • Combine red wine vinegar, olive oil, one tablespoon sugar, red pepper flakes and black pepper in a jar with a tight fitting lid. Shake vigorously until sugar is dissolved.
  • Before serving, toss lettuce with salad dressing until coated. Transfer to a decorative serving bowl, and sprinkle with sugared almonds.

Nutrition Facts : Calories 234.9 calories, Carbohydrate 20.2 g, Fat 16.7 g, Fiber 2.4 g, Protein 2 g, SaturatedFat 2.1 g, Sodium 11.6 mg, Sugar 16.6 g

DYNAMITES



Dynamites image

Recipe comes from RI. It is really good. It has been on tv with Mike Connors tasting it--it made the paper.

Provided by sheila

Categories     One Dish Meal

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 5

3 large bell peppers
2 large onions
2 (8 ounce) cans Hunts tomato sauce
0.5 (6 ounce) can italian tomato paste
1 lb hamburger

Steps:

  • Dice peppers and onions.
  • Put in pot then add hamburger, tomato sauce, salt and pepper to taste.
  • Cook until peppers and onion are done to your liking.
  • Then add the paste.
  • Put on torpedo rolls.

ORANGE ALMOND MIXED GREEN SALAD



Orange Almond Mixed Green Salad image

This is a quick and easy salad idea with a homemade vinaigrette drizzled over a mixture of lettuce, mandarin oranges, and almond slivers.

Provided by Chef Stef

Categories     Salad     Green Salad Recipes

Time 10m

Yield 4

Number Of Ingredients 9

3 tablespoons canola oil
¼ cup red wine vinegar
2 tablespoons white sugar
1 tablespoon lemon juice
½ teaspoon salt
½ teaspoon dry mustard
1 head red leaf lettuce, torn
1 (11 ounce) can mandarin oranges, drained
¼ cup slivered almonds, toasted

Steps:

  • Combine canola oil, vinegar, sugar, lemon juice, salt, and dry mustard in a jar with a lid. Shake until ingredients combine into a dressing.
  • Toss lettuce, oranges, and almonds together in a large mixing bowl. Drizzle dressing over the salad and toss to coat.

Nutrition Facts : Calories 204.2 calories, Carbohydrate 18.4 g, Fat 14.2 g, Fiber 2.1 g, Protein 3 g, SaturatedFat 1 g, Sodium 314.9 mg, Sugar 14 g

Tips:

  • For the best flavor, use fresh oranges. If you only have access to store-bought juice, look for 100% orange juice with no added sugar.
  • Feel free to adjust the amount of crushed red pepper flakes to your taste. A little goes a long way, so start with a small amount and add more to taste.
  • If you don't have any candied almonds, you can make your own by tossing sliced almonds with a little bit of granulated sugar and baking them in a low oven until they are golden brown and crispy.
  • This salad is best served immediately, but it will keep in the refrigerator for up to 3 days. However, the almonds may lose their crispness over time.

Conclusion:

This dynamite orange almond salad is a refreshing and flavorful salad that is perfect for a summer cookout or potluck. The combination of oranges, almonds, and feta cheese is delicious, and the orange-ginger dressing adds a nice tang. This salad is also very easy to make, and it can be made ahead of time, making it a great option for busy weeknights. So next time you are looking for a healthy and delicious salad, give this dynamite orange almond salad a try.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #15-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #salads     #vegetables     #salad-dressings

Related Topics