Best 8 Orangealmond Crunch Salad Recipes

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Indulge in a symphony of flavors and textures with our tantalizing Orange Almond Crunch Salad, a culinary masterpiece that combines the vibrant zest of oranges, the nutty crunch of almonds, and the delicate sweetness of dried cranberries. Tossed in a tangy orange vinaigrette, this refreshing salad offers a delightful balance of sweet, sour, and savory notes.

Accompanying this main attraction, we present two additional delectable recipes: a zesty Orange Vinaigrette with a harmonious blend of citrus and herbs, and a versatile Candied Orange Peel that adds a touch of elegance to cocktails, desserts, and even savory dishes.

Our Orange Almond Crunch Salad is a delightful starter or side dish for any occasion, while the Orange Vinaigrette serves as a versatile dressing for salads, roasted vegetables, or grilled meats. The Candied Orange Peel, with its vibrant orange hue and sweet-tart flavor, is a gourmet ingredient that elevates both sweet and savory creations.

These recipes are not only culinary delights but also a testament to the versatility of oranges, showcasing their ability to transform simple ingredients into extraordinary dishes. Join us on this culinary adventure as we explore the vibrant flavors and textures that make these recipes so special.

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

SWEET AND CRUNCHY GARDEN SALAD



Sweet and Crunchy Garden Salad image

Provided by Trisha Yearwood

Categories     appetizer

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 12

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

Steps:

  • 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.

APPLE ALMOND CRUNCH SALAD



Apple Almond Crunch Salad image

This easy-to-assemble salad combines the great crunch of apples and almonds with the sweetness of golden raisins and the unique texture of feta cheese. The tanginess of the raspberry dressing works really well with the crispy ingredients.

Provided by SKETTYMAKER

Categories     Salad     Green Salad Recipes     Mixed Greens Salad Recipes

Time 10m

Yield 6

Number Of Ingredients 7

1 (10 ounce) package mixed salad greens
½ cup slivered almonds
½ cup crumbled feta cheese
1 cup tart apple, cored and chopped
¼ cup sliced red onion
¼ cup golden raisins
1 cup raspberry vinaigrette salad dressing

Steps:

  • In a large salad bowl, combine the salad greens, almonds, feta cheese, apple, red onion and raisins. Toss to blend. Apply salad dressing to individual servings.

Nutrition Facts : Calories 241 calories, Carbohydrate 19.8 g, Cholesterol 18.7 mg, Fat 15.7 g, Fiber 3.3 g, Protein 6.6 g, SaturatedFat 3.6 g, Sodium 610.2 mg, Sugar 8.3 g

ALMOND & MANDARIN ORANGE SALAD



Almond & Mandarin Orange Salad image

I got this delicious mandarin orange salad recipe from my sister. She's always coming up with a new recipe. This particular salad struck the whole family; it's become a standby for us all. -Anita Beachy, Bealeton, Virginia

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 12

1 package (5 ounces) spring mix salad greens
1 can (11 ounces) mandarin oranges, drained
6 green onions, sliced
3/4 cup slivered almonds
1/2 cup crumbled cooked bacon
VINAIGRETTE:
2 tablespoons olive oil
1 tablespoon plus 1-1/2 teaspoons honey
1 tablespoon white wine vinegar
1/4 teaspoon celery salt
1/4 teaspoon ground mustard
1/4 teaspoon paprika

Steps:

  • In a large bowl, combine the first five ingredients. In a small bowl, whisk the remaining ingredients; pour over salad and toss to coat.

Nutrition Facts : Calories 196 calories, Fat 13g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 372mg sodium, Carbohydrate 14g carbohydrate (10g sugars, Fiber 3g fiber), Protein 8g protein.

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.

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.

CRUNCHY CHOPPED SALAD



Crunchy chopped salad image

Encourage kids to learn essential kitchen skills with this crunchy salad made with pomegranate seeds. The recipe is easy for children aged seven to 11 to follow

Provided by Cassie Best

Categories     Side dish

Time 20m

Yield Serves 4-6 (with leftover dressing)

Number Of Ingredients 20

1 lemon
4 tbsp extra virgin olive oil
1 tsp Dijon mustard
1 tsp honey
10 cherry tomatoes (use a mixture of different colours, if you like)
1⁄2 cucumber
2 Little Gem lettuces
1 punnet of cress
100g pomegranate seeds
25g mixed seeds (we used sunflower and pumpkin seeds; see tip below)
chopping board
tea towel or kitchen paper (optional)
sharp knife
citrus juicer
tablespoon
teaspoon
jam jar or small bowl
large salad bowl
kitchen scissors
measuring scales

Steps:

  • Before you get started take a look at our chopping and knife skills guide. If your chopping board doesn't have anti-slip grips, lay a dampened tea towel or sheet of kitchen paper on the work surface, then place the board on top to stop it from slipping.
  • Holding the lemon with your hand in the bridge position, cut the lemon in half. Push one half onto a citrus juicer, twist and squeeze to release the juice. Repeat with the second lemon half. Pour the juice into a jam jar or small bowl along with the oil.
  • Add the mustard, honey and a good pinch each of salt and black pepper. Seal the jar and shake to combine, or whisk the ingredients together. Will keep covered in the fridge for up to a week.
  • Cut the tomatoes in half by pinching each one between your thumb and a finger and carefully slicing through the middle with a small serrated knife. Cut each piece in half again to make quarters, then tip the tomatoes into a large bowl.
  • Wipe down the chopping board, then cut the cucumber in half lengthways. Put the two halves cut-side down on the board so they don't roll around, then cut in half again along the length, so you have four chunky sticks of cucumber. Cut across the cucumber now to make little triangles, keeping your free hand in the claw position with your fingers tucked away from the blade of the knife. Tip the cucumber into the bowl with the tomatoes.
  • Cut the hard stalk off the lettuces, then cut each lettuce in half and in half again to get four wedges. Working with one lettuce wedge at a time, hold the wedge with your hand in the claw position and chop it into small ribbons - the smaller, the better for this salad. Repeat with the remaining wedges and tip the lettuce into the bowl.
  • Snip the cress straight into the bowl using kitchen scissors. Weigh out the pomegranate seeds using the scales and add these to the bowl. Repeat with the mixed seeds. Drizzle over roughly half of the dressing over the salad (you will have some leftover) and toss everything together to coat.

Nutrition Facts : Calories 133 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium

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 :

Tips:

  • Use fresh oranges for the best flavor. If you must use store-bought orange juice, choose a 100% pure, not-from-concentrate variety.
  • Toast the almonds for a richer flavor. Toasting almonds brings out their natural oils and makes them more fragrant.
  • Don't overdress the salad. A little bit of dressing goes a long way. You can always add more if needed, but it's hard to take it away.
  • Serve the salad immediately. This salad is best when served fresh. The oranges will start to lose their flavor if they sit for too long.

Conclusion:

Orange Almond Crunch Salad is a delicious and refreshing salad that is perfect for any occasion. It's easy to make and can be tailored to your own taste preferences. With its bright, citrusy flavors and crunchy almonds, this salad is sure to be a hit at your next party or potluck.

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