Mandarin Orange Salad

Published by Bonnie on

We first had this mandarin orange salad when we lived over in Germany.  It was served by some dear American friends of ours, and the taste is absolutely amazing!

The original recipe called for just regular white sugar; however, I have made a healthier substitution.  We prefer to use sucanat (a minimally refined form of cane sugar) as our sweetener of choice.  The flavor and preferred sweetness of this recipe does not change though.

As for the canned mandarin oranges, I don’t recommend making a substitute.  For one, it’s hard to find fresh mandarins whenever you want them.  And two, the recipe is much faster using the canned ones.  Just be sure to pick the “mandarins in mandarin orange juice” NOT the ones in syrup.  This will reduce the amount of added sugar that your kids don’t really need in the first place.

Mandarin Orange Salad

Course Side/Salad
Prep Time 25 minutes
Total Time 25 minutes
Servings 5 people
Author Bonnie Hershey

Ingredients

  • 1 head romaine or red leaf lettuce
  • 1 1/2 cup chopped celery
  • 4-5 green onions thinly sliced
  • 1 can mandarin oranges drained
  • 1/2 cup lighter flavored olive oil
  • 1/4 cup tarragon or salad vinegar
  • 1/4 cup sugar, plus 3 TBL for almonds
  • 1/2 tsp tabasco
  • 1 tsp salt
  • freshly ground pepper to taste
  • 1/2 cup sliced almonds
  • 1/4 cup unsalted butter

Instructions


  • Prepare Almonds:
  • Melt butter in a small saucepan over medium-low heat.
  • Add 3 TBL sugar until dissolved slightly.
  • Add almonds and cook, stirring frequently, until slightly browned. (Be careful, they burn easily!)
  • Empty them out onto a cutting board or cookie sheet to cool.
  • Break them up just before placing on the salad.
  • Prepare Dressing:
  • Combine Olive Oil, Vinegar, 1/4 C sugar, tabasco, salt and pepper in a jar. Shake vigorously.
  • Assemble Salad:
  • Combine lettuce, celery, oranges, and onions in a large bowl.
  • Toss with dressing and almonds just before serving.

 


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