Go Nuts with 3-Times the Flavor! Tri-color Orange Nut Salad!
Here’s a dish that takes a peek back at the FIRST KitchAnnette video! You’ll recognize Joe Becwar, who was part of it all at the beginning and continues to be a vital source of support and joy – and a cooking partner as you may have seen in the recent Emmy Awards homage recipes – his Meatloaf with Potatoes & Carrots and my Apple Crisp!
In my family, we always had salad after the main course, a meal “chaser” of sorts. The way old TV shows made sure kids ate their veggies, we “had” to have salad no matter what (we already loved vegetables – ha!). This salad is one my mom made often and when she did, we were so excited! Fresh, bright, juicy, and delicious, it made dessert redundant (well… almost).
If you like a creamy dressing but don’t want all the fat, do what my mother does. She loves Marie’s Creamy Italian Dressing but not the calories. She mixes 2 tbsp with some apple cider vinegar. It’s really good but I prefer the simple one I’m using here.
Add some steak, chicken, or shrimp and skip the other courses! With the oranges and varieties of lettuce… the nuts… and the tang of the dressing, it’s a spectacular finish to a delectable meal.
Tri-Color Orange Nut Salad
- • 1/2 head romaine lettuce washed
- • 1/2 head radicchio washed
- • 1 bulb endive washed
- • 1/4 cup sliced almonds
- • 11 oz can mandarin oranges drained
- • 2 tbsp olive oil
- • 4 tsp white wine vinegar
- • salt & pepper to taste
- Chop or rip the romaine, radicchio, and endive into a large bowl.
- Add oranges and almonds. Season to taste.
- Drizzle in oil and vinegar and mix well.