Mandarin-Cashew Tossed Salad Recipe

Mandarin-Cashew Tossed Salad Recipe photo by Taste of Home

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Mandarin oranges and chopped red onion add a touch of color to mixed greens and sweet roasted cashews in this refreshing salad. You're sure to be handing out the recipe once friends and family get a taste of the tangy honey dressing. —Sheri Shaffer Northfield, Ohio

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Mandarin-Cashew Tossed Salad Recipe

Prep/Total Time: 20 min.

Yield: 10-12 Servings

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Ingredients

5 cups torn red leaf lettuce
5 cups torn iceberg lettuce
3 cups torn Boston lettuce
2 cans (11 ounces each) mandarin oranges, well drained
3/4 cup chopped green pepper
1 celery rib, thinly sliced
1/4 cup chopped red onion
HONEY LIME DRESSING:
1/4 cup canola oil
1/4 cup honey
1/2 teaspoon ground mustard
1/2 teaspoon grated lime peel
1/4 teaspoon paprika
1/8 teaspoon salt
Dash white pepper
1 cup honey-roasted cashews

Directions

In a large salad bowl, combine the lettuces, oranges, green pepper, celery and onion.
In a small bowl, combine oil, honey, mustard, lime peel, paprika, salt and pepper. Drizzle over salad. Add cashews; toss to coat. Yield: 10-12 servings.

Originally published as Mandarin-Cashew Tossed Salad in Quick Cooking November/December 2001, p27

Broccoli's Better

“I use peeled chopped broccoli stalks in place of celery to add vitamins and crunch to chicken or tuna salad and green salads,” reveals field editor Betty J. of Ruston, Louisiana.