Take this tasty salad, featuring sweet-and-spicy almonds, oranges, chickpeas and bacon, to your very next potluck. But be prepared to share the recipe!
What You Need
Original recipe yields 8 servings
1/2 cup PLANTERS Sliced Almonds
1/4 cup sugar
1/4 tsp. ground red pepper (cayenne)
6 cups torn lettuce
1 red bell pepper, cut into strips
1 can (15 oz.) chickpeas (garbanzo beans), rinsed
6 slices OSCAR MAYER Bacon, cooked, crumbled
1 navel orange, sectioned
1/3 cup KRAFT Zesty Italian Dressing
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Let's Make It
Cook and stir first 3 ingredients in small skillet on medium-high heat 4 to 5 min. or until nuts are caramelized. Spread onto large sheet of waxed paper; cool completely.
Combine all remaining ingredients except dressing in large bowl; mix lightly. Add dressing; toss to coat.
Top with nuts.
Prepare as directed except do not add the bacon, dressing or nuts. Refrigerate up to 8 hours. Toss with bacon and dressing just before serving. Top with nuts.
Substitute PLANTERS Walnut Halves or coarsely chopped PLANTERS Walnuts for the almonds.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 23g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, 1 cup each
* 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.