To prepare the Orange And Pomegranate Salad With Candied Almonds, start with rinsing the iceberg lettuce is thoroughly and pat dry with a kitchen towel. Tear it roughly into bite-sized pieces and place in a large salad mixing bowl. Keep aside until required.

To make the candied almonds, first place the sugar in a non-stick pan and heat it over a medium-low heat. Spread a sheet of aluminium foil on your kitchen counter and rub it with olive oil. Spread the chopped nuts on the oiled surface.

Do not stir, mix or shake the sugar while it is heated. In few minutes, it will melt and begin to liquefy. Gradually swirl it around holding the pan from the handle and allow it to become a deep golden colour. When fully caramelized, pour it as evenly as possible all over the nuts and allow the nuts to cool down. Once cooled, peel the candied nuts from the foil and roughly crush in a mortar and pestle. Keep aside while you prepare the dressing.

To make the dressing, add all the ingredients for dressing into a small airtight glass bottle, or into a small bowl and shake well to combine or whisk to emulsify.

Peel the orange, separate segments and get rid of all pith and fibre. You can further clean the orange by removing the membrane that encases each segment or leave it intact if you prefer. 

Place the orange segments on the lettuce. Sprinkle pomegranate pearls. Set the bowl in the refrigerator to chill for few minutes.

Just before serving the Orange and Pomegranate Salad sprinkle the candied almonds over the salad and drizzle the dressing. Gently toss the salad to combine.

Serve Orange And Pomegranate Salad Recipe With Candied Almonds along with Stir Fried Brown Rice And Wild Rice Topped With Honey-Glazed Tofu and Strawberry Cheesecake Bars for a tasty summer lunch.