Ingredients33 m servings 262
- 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.
- To make the salad dressing, whisk together the vinegar, salad oil, sugar, mustard, poppy seeds, and salt in a bowl; set aside.
- 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.
Per Serving: 262 calories; 17.4 17.9 10.9 26 245 Full nutrition
ReviewsRead all reviews 18
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 h...
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 Hon...
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 tha...
I love the combination of stuff in this salad! I had sliced almonds, not slivered, but the sugaring technique worked great (I was a little skeptical). The dressing is seriously mustardy and vine...
This salad turned out wonderfully. I made it for 10 people at Passover and there was only about one serving left. Per other reviews I changed the yellow mustard for Dijon mustard, and cut down...
There is so much I love about this salad - the crisp romaine, the crunchy sweet almonds, the refreshing oranges and the zippy dressing. It's such a great combination of ingredients! The only c...
salad was great ! Esp. the twist on toasted almond with sugar .. very easy and delicious !