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Salad With Orange Vinaigrette and Glazed Almonds

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“My favorite! Found the recipe in Southern Living years ago. I've given the directions as written but I usually cook the almonds quite a bit longer, until they are a nice golden brown. Make the almonds first so they have time to cool.”

Ingredients Nutrition

  • Glazed Almonds
  • 1 egg white
  • 14 cup sugar
  • 1 cup sliced almonds
  • 2 tablespoons butter, melted
  • Orange Vinaigrette
  • 13 cup olive oil
  • 2 tablespoons red wine vinegar
  • 12 teaspoon fresh grated orange rind
  • 1 12 teaspoons fresh orange juice
  • 14 teaspoon poppy seed
  • 14 teaspoon salt
  • 18 teaspoon pepper
  • Additional Ingredients
  • 8 cups mixed salad greens
  • 1 (11 ounce) can mandarin oranges, drained
  • 1 green onion, sliced


  1. GLAZED ALMONDS:Beat egg white at high speed with an electric mixer until foamy; gradually add sugar, beating until stiff peaks form.
  2. Fold in almonds.
  3. In an 8-in baking dish, combine melted butter and almonds, stir to coat.
  4. Bake at 325 degrees for 20 minutes, stirring every 5 minutes.
  5. Cool; yield 1 cup.
  6. ORANGE VINAIGRETTE: Combine olive oil, red wine vinegar, orange rind, orange juice, poppy seeds, salt and pepper; yield 1/2 cup.
  7. Combine salad greens, mandarin oranges and green onion.
  8. Drizzle with Orange Vinaigrette and sprinkle with Glazed Almonds.

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