I owe many thanks to my Mom for introducing me to mandarin salad. While I have been experimenting with different salad ideas, I most recently had an intense craving for this mandarin salad.
There are many ways to make this recipe your own. Experiment with the basic ingredients- orange slices instead of mandarins, romaine lettuce instead of spinach, a different nut for more crunch… you get the idea. Although, I think this recipe is delicious as it is. It is light, citrusy, and filling without being heavy. There is some added sugar, but you can decrease the amount used according to your preferences. Or, you can omit it completely (just be prepared for it to be more tangy).
Mandarin Salad
Ingredients
Dressing
1⁄2 cup Vegetable Oil
1⁄4 cup Cider Vinegar
Pinch of Sugar (Optional)
2 Tbsps Finely Chopped Fresh Parsley
1 tsp Salt
Salad
1 Head/Bag of Preferred Leafy Green (Spinach is perfect for this salad)
2 (11 oz) cans Mandarin oranges, drained
1 cup Red Onion, thinly sliced
Topping
1 cup sliced almonds
Instructions
In a small container with a lid, mix the dressing ingredients and refrigerate.
In a small pan over medium heat, stir the almonds (and sugar if using) until the sugar begins to caramelize and/or the almonds are very lightly toasted.
Scrape into metal bowl and cool to room temperature.
Chop the leafy greens and store covered at room temperature.
Just before serving, put the chopped leafy greens in a large bowl.
Add the oranges, onions and almonds.
Shake dressing well. If serving to guests, dressing can be left on the side for each individual to pour for themselves. Add dressing, then toss to mix and coat.