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Orange-Shallot Salad

Creating recipes with my husband and grown daughter is family fun time at our house. Honey-roasted sliced almonds add appealing crunch and sweetness to this pretty salad. —Elaine Hailey, Chesterfield, Virginia


  • 2 tablespoons chopped shallots
  • 2 tablespoons plus 1/2 cup olive oil, divided
  • 1/2 cup pomegranate juice
  • 1/4 cup orange juice
  • 2 tablespoons red wine vinegar
  • 1 teaspoon sugar
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt
  • 2 packages (4-1/2 ounces each) torn mixed salad greens
  • 1 can (11 ounces) mandarin oranges, drained
  • 1 small onion, halved and thinly sliced
  • 1/3 cup shredded Parmesan cheese
  • 1/3 cup honey-roasted sliced almonds


  • In a small skillet, cook shallots in 2 tablespoons oil over medium heat for 1-2 minutes or until tender. Stir in the juices and vinegar. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 15 minutes or until dressing is reduced to about 1/4 cup.
  • Stir in the sugar, pepper and salt; cool. Strain and discard shallots. Transfer dressing to a small bowl; whisk in remaining oil.
  • In a serving bowl, combine the salad greens, oranges and onion. Drizzle with dressing; toss to coat. Sprinkle with cheese and almonds.
Editor’s Note: This recipe was tested with Sunkist Almond Accents.
Nutrition Facts
1-1/4 cups: 229 calories, 20g fat (3g saturated fat), 2mg cholesterol, 159mg sodium, 10g carbohydrate (8g sugars, 1g fiber), 3g protein.

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