Salad With Mandarins

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Salad with mandarins sounds really good right now. I just want to leave this intro and go cook. I’m hungry. Is someone making me a salad? Will it be with mandarins? The two questions are unfortunately linked, and they can’t be answered without first knowing how to prepare and make salad with mandarins!

Mandarin salad with cherry tomatoes and nuts

  • 2 PERSONS
  • 5 MINUTES
  • MEDITERANEAN
  • AVERAGE 3 OF 5 STARS

INGREDIENTS

  • 100 grams mixed greens (such as green and red batavia, lollo rosso, spinach and rocket)
  • 2 mandarins
  • 4 nuts
  • 30 grams raisins
  • 8 cherry tomatoes

DRESSING INGREDIENTS

  • 2 tablespoons orange vinaigrette (olive oil and orange juice)
  • 1/2 tablespoons balsamic vinegar of Modena
  • 1 tablespoon mango jam
  • Salt

AUTHOR OF THIS RECIPE

I like to eat salad almost every day, and in winter I use mandarins in almost all my salads. This is my favourite, mandarin salad and delicious cherry tomatoes, with a super delicious vinaigrette. I use an orange vinaigrette that I buy in the supermarket (LIDL), but you can prepare it easily yourself with extra virgin olive oil, orange juice and lemon. I hope you enjoy it because besides being a very colourful salad is very healthy and is super delicious 🙂

Preparation

  • To start, prepare the vinaigrette by mixing two tablespoons orange vinaigrette, balsamic vinegar, mango jam, and salt
  • Separate the slices of mandarins and cut each slice in half
  • Cut the cherry tomatoes in half
  • Combine all ingredients with the vinaigrette, mix well, and enjoy!

Tips from the author

Winter is the best season for oranges and mandarins. We need lots of vitamin C to prevent colds and flu and increase our immune system, so I like to incorporate capsicum and oranges (which both contain lots of vitamin C ) as often as possible into my recipes. This also applies to my salads, of course.

MANDARIN ORANGE SALAD

Mandarin Orange Salad made with lettuce, sugared almonds, mandarin oranges and a simple, sweet homemade salad dressing. Easy to make and pretty enough to take to a dinner party!

We like butter and we like desserts, but we have been known to eat and enjoy a salad every once in a while too! And yes, many of our “salads” are made with Jello and fruit, but every once in a while we find a salad with lettuce that we absolutely love. This is one of my favorite green salads – it’s sweet, simple and everyone loves it!

MANDARIN ORANGE SALAD

Mandarin Orange salad is made with a mix of iceberg and Romaine lettuce mixed with chopped celery and green onions. The sugared almonds and mandarin oranges really make the salad absolutely perfect. The salad is tossed with a simple and sweet dressing made with vegetable oil, sugar, apple cider vinegar and a little bit of Tabasco sauce to add a little bit of extra flavor.

INGREDIENTS IN MANDARIN ORANGE SALAD

Almonds – You will need 1/2 cup of sliced almonds. You can definitely add more if you’d like, but make sure to increase the sugar used to roast them as well!

Sugar – Just a few tablespoons of sugar is used to toast the almonds. You can add the almonds to the salad without sugaring and toasting them, but don’t. I promise this simple step makes the almonds so much better!

Iceberg & Romaine lettuce – You will need about 1/2 head of iceberg lettuce and 1/2 head of Romaine lettuce. Make sure to wash the lettuce well and cut or tear into bite-sized pieces. I really love the mix of the two types of lettuce, but you can use all Romaine or all Iceberg or you could even make the salad with baby spinach. Just use your favorite lettuce or whatever kind you happen to have on hand!

Celery – You will need 1 cup of chopped celery. This is about the amount that you will get from 2 stalks. If I’m being completely honest, I don’t like celery, so I often leave it out!

Green onions – Just 2 green onions add the perfect flavor and a little bit of crunch to the salad.

Mandarin oranges – You will need an 11 ounce can of mandarin oranges for the salad. Drain them well and then cut them in half before adding to the salad.

DRESSING

Salt – A half teaspoon of salt adds flavor and also helps all of the other flavors to pop.

Oil – Vegetable or canola oil are the most common options, but you can definitely use a different type of oil if you prefer.

Parsley – A tablespoon of chopped fresh parsley adds some nice color and flavor to the dressing.

Sugar – Just a couple tablespoons of sugar add the right amount of sweetness!

Apple cider vinegar – 2 tablespoons of apple cider vinegar are needed in the dressing. Make sure to use apple cider vinegar instead of a different variety of vinegar for the right flavor.

Tabasco sauce – Just 2-3 dashes of Tabasco sauce add a lot of flavor and a little bit of a kick to the salad. I promise that this tiny amount won’t make the dressing too hot at all. Unless you get really carried away with your dashes!

HOW TO MAKE MANDARIN ORANGE SALAD

In a small pan over medium heat, cook almonds and sugar, stirring constantly until almonds are coated and sugar is dissolved. (Watch carefully so they don’t burn!) Store almonds in an airtight container.

Mix all dressing ingredients and chill.

Mix lettuce, celery and onion.

Just before serving, add almonds and oranges. Toss with chilled dressing. 

MANDARIN ORANGE SALAD

Mandarin Orange Salad made with lettuce, sugared almonds, mandarin oranges and a simple, sweet homemade salad dressing. Easy to make and pretty enough to take to a dinner party!

Course: Salad

Keyword: Mandarin Orange Salad

Prep Time: 10 minutes

Servings: 6 servings

Calories: 291kcal

INGREDIENTS

  • ½ cup sliced almonds
  • 3 T sugar
  • ½ head iceberg lettuce
  • ½ head Romaine lettuce
  • 1 cup chopped celery
  • 2 whole green onions chopped
  • 11 oz can mandarin oranges drain and half slices

DRESSING:

  • ½ tsp salt
  • ⅓ cup vegetable oil
  • 1 Tbsp chopped parsley
  • 2 Tbsp sugar
  • 2 Tbsp apple cider vinegar
  • 2-3 dashes Tabasco sauce

INSTRUCTIONS

  • In a small pan over medium heat, cook almonds and sugar, stirring constantly until almonds are coated and sugar is dissolved. (Watch carefully so they don’t burn!) Store almonds in an airtight container.
  • Mix all dressing ingredients and chill.
  • Mix lettuce, celery and onion.
  • Just before serving, add almonds and oranges. Toss with chilled dressing.

NUTRITION

Calories: 291kcal | Carbohydrates: 21g | Protein: 5g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 9g | Trans Fat: 1g | Sodium: 216mg | Potassium: 343mg | Fiber: 4g | Sugar: 16g | Vitamin A: 1226IU | Vitamin C: 20mg | Calcium: 78mg | Iron: 1mg

Family Favorite Salad Recipe

Do you have any “signature” family dishes? Not the fancy ones you make at holidays or the ones that have been passed down from generation to generation, but the ones you make almost weekly without fail.

The ones that are such as staple of your family meals that you can’t even remember when they first showed up on your dinner table.

This Mandarin Salad is one of mine. We eat this with our dinner so often that I can make it on autopilot. I love it on its own or as a bed for grilled chicken or salmon.

Every member of my family LOVES this salad–even the ones who aren’t usually veggie lovers! Sometimes we make it with almonds, sometimes we make it with Candied Cinnamon Pecans to mix it up. It’s delicious every which way!

Fresh, healthy and anything but boring, I know you’ll love our family favorite Mandarin Salad recipe too!

Ingredient Notes

Ingredients needed to make mandarin salad.
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  • Mandarin oranges – You need canned mandarins for this salad. Drain the juices well first. (Buy extra oranges to make our easy mandarin orange pretzel bars for dessert)!
  • Nuts – Plain salted pecans are delicious as are candied pecans and almonds. Substitute cashews for a tasty twist.
  • Tabasco sauce – Cholula or your other favorite hot sauce is a perfect substitute. I love the kick it adds to the zesty vinaigrette dressing.

Easy Instructions

Step by step photos showing how to make mandarin salad.
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First, if using plain pecans or almonds, toast them on the stove top with a little bit of sugar.

Whisk together the dressing ingredients and place them in the fridge to chill while you assemble the salad, or make it in advance.

Chop up lettuce and add to a bowl with green onions, celery, and mandarin oranges. Add the nuts and toss to combine.

I prefer to drizzle the dressing on the mandarin salad just before serving!

Tips & Tricks

  • Make it a meal: This salad makes a great foundation for a light lunch or dinner. Add grilled salmon, shredded chicken or tofu for a nourishing and filling meal.
  • Need less spice? Reduce the amount of tabasco sauce to your liking. My family loves the heat in the dressing but it tastes good with just a couple of drops of hot sauce too.
  • Make the dressing first. The flavors have time to mingle and combine while you get everything else ready for the salad. You can even make it a few hours ahead of time to make meal time easier.
  • Change it up. Hate green onions? Feel free to swap them out for red or white onion. Want to add some cucumber? Go for it. This salad is delicious made with spinach or other leafy greens as well.

Recipe FAQs

Can this salad be made in advance?

For best results, assemble the salad shortly before serving. You can chop the vegetables and toast the nuts ahead of time and store in separate containers to make this in advance. When you’re ready, toss together, add dressing and enjoy!

Is the dressing spicy?

I don’t find this salad dressing overwhelmingly spicy at all. If you’re sensitive to heat, start with two drops of Tabasco and add more to taste. If you can’t get enough spice, go ahead and add as much hot sauce to the vinaigrette as you like!

Can I use fresh orange slices instead of canned?

I don’t recommend using fresh fruit here. The juices from the canned mandarin oranges add the pop of flavor that makes this salad so delicious.

Why did my pecans burn when I tried to sautee them?

You most likely turned the heat too high. The sugar will burn quickly, so I keep the stove set at medium at the highest. Keep a close eye on the nuts as they cook. You want them toasted but not too brown.

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