Ingredients20 m servings 317 cals
- In a skillet over medium heat, cook and stir the almonds and 1/2 cup sugar 5 minutes, or until almonds are well-coated and lightly browned.
- In a bowl, mix the olive oil, vinegar, 2 tablespoons sugar, salt, and pepper. Set aside.
- In a large bowl, gently mix the almonds, iceberg lettuce, leaf lettuce, celery, chives, cranberries, mandarin orange, peaches, mango, and strawberries. Serve with desired amount of the oil and vinegar dressing.
Per Serving: 317 calories; 20.6 g fat; 31.7 g carbohydrates; 3.8 g protein; 0 mg cholesterol; 24 mg sodium. Full nutrition
ReviewsRead all reviews 23
This is the most delicious salad I have ever tasted. My husband & daughter raved & we couldn't stop eating it!
This is the best salad recipe ever!! I have made it at least 10 times - once for a supper our community club catered for 100 people. Everyone always asks for the recipe when I bring it somewhe...
Definitely 5 stars! I had to take some liberties with the species of fruit I used, but otherwise was straight on. I served this with sliced cooked chicken on the salad. The only thing that would...
Indeed, this is a really good salad. I didn't use mango bc we didn't have any, and just one kind of lettuce, but I think I used the remainder of what was called for. I did use canned peaches a...
This salad is always a big hit wherever I take it. I add whatever fruits I have on hand. Blueberries make a nice addition. You can't go wrong with this recipe.
Excellent salad! I have made this twice and both times it was a hit. I used store bought glazed almonds and bottled raspberry vinaigrette dressing. Delicious!
Great salad! Peaches are not in season right now, so I skipped those and added more mango.
I kind of added some of my own stuff to this salad. It was really good. Loved the dressing. Thanks a lot.