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The Greens Salad


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  • Sugared Almonds
  • 1/4 cup (50 mL) almonds
  • 4 tsp (20 mL) sugar
  • Sweet-Sour Dressing
  • 1/4 cup (50 mL) vegetable oil
  • 2 tbsp (30 mL) sugar
  • 2 tbsp (30 mL) white or cider vinegar
  • 1 tbsp (15 mL) chopped fresh parsley
  • 1/2 tsp (2 mL) salt
  • Dash pepper
  • Dash red pepper sauce
  • Salad
  • 6 cups (1.5 L) salad greens (any combination of your favourite greens)
  • 2 medium celery stalks, chopped (1 cup/250 mL)
  • 2 medium green onions, thinly sliced (2 tbsp/30 mL)
  • 1 can (11 oz) mandarin orange segments, drained


Level of difficulty Average
Cooking time 20mins
Cost Average budget


Step 1

In 1-quart saucepan, cook almonds and 4 teaspoons sugar over low heat about 10 minutes, stirring constantly, until sugar is melted and almonds are coated; cool and break apart.
2 In tightly covered container, shake all dressing ingredients. Refrigerate until serving time.
3 In large bowl, toss salad ingredients, dressing and almonds. Serve immediately.

Did You Know?: Be sure to tear the greens by hand instead of chopping with a knife. A chemical reaction between the greens and the metal knife will cause the edges of the greens to brown.

By: Kristin Warren


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VIDEO: Fresh Mango Salad

Dive into summer with this fresh, light and healthy mango salad!


  • Peanuts
  • Carrot
  • Mango
  • Rocket
  • 2 limes
  • Olive oil
  • Soy sauce
  • Red onion, minced
  • Salt
  • Pepper



  1. Lightly sautée the peanuts until golden.
  2. Take the carrots and cut into thin slices.
  3. Peel the mango and slice into thin strips.
  4. Squeeze the juice from 2 limes into a bowl, and add olive oil, soy sauce, minced onion, salt and pepper.
  5. In a bowl, toss together the mango, carrot, rocket, and lime-soy dressing.
  6. Enjoy!

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