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2 servings, 2-1/2 cups (625 mL) each
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Spread almonds in ungreased skillet; cook on medium heat until golden brown, stirring frequently.
This salad not only tastes great but is also an excellent source of both vitamin A from the carrots and vitamin C from the oranges!
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.