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Mandarin Romaine Salad Recipe

Mandarin Romaine Salad Recipe photo by Taste of Home

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This extra-special green salad boasts luscious flavor, a touch of heat, plenty of crunch and color, and a citrus sparkle. "It takes just minutes to toss together and never disappoints." Barbara Carlucci - Orange Park, Florida

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Mandarin Romaine Salad Recipe

Prep/Total Time: 15 min.

Yield: 12 Servings

15 15

Ingredients

9 cups torn romaine
1 can (11 ounces) mandarin oranges, drained
1 can (8 ounces) sliced water chestnuts, drained
1 cup finely chopped celery
2 green onions, thinly sliced
6 tablespoons vegetable oil
3 tablespoons sugar
3 tablespoons raspberry vinegar
1-1/2 teaspoons dried parsley flakes
3/4 teaspoon salt
3/4 teaspoon pepper
1/4 to 1/2 teaspoon hot pepper sauce
1/2 cup chopped pecans

Directions

In a large bowl, combine the first five ingredients. In a jar with a tight-fitting lid, combine the oil, sugar, vinegar, parsley, salt, pepper and pepper sauce; shake well.
Just before serving, sprinkle salad with pecans. Shake dressing and pour over salad; toss to coat. Yield: 12 servings.

Nutritional Facts 3/4 cup equals 139 calories, 11 g fat (1 g saturated fat), 0 cholesterol, 163 mg sodium, 11 g carbohydrate, 2 g fiber, 1 g protein.

Originally published as Mandarin Romaine Salad in Simple & Delicious November/December 2008, p13

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Reviews for Mandarin Romaine Salad

Mandarin Romaine Salad

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Reviewed on May. 25, 2011 by braceletgirl

This is the best salad and dressing ever. I usually add strawberries and blueberries with the mandarin oranges. I haven't used the water chestnuts. I add grilled chicken, too. I have made this several times for lunch and dinner. This is a big favorite in my family.

Reviewed on Jul. 10, 2009 by pamelalee600

This is our family's favorite! I am asked for the recipe every time I make it.

Pamela Smith

Reviewed on Apr. 14, 2009 by valanddansmith

I would eat this every day if I could!! I served it with Easter dinner and everyone enjoyed it. The next time I make it, I will add another tbsp. of raspberry vinegar as the raspberry taste wasn't quite strong enough for me. I used 1/4 tsp. of hot pepper sauce and that gave it a nice little bite! Thanks for the recipe!