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Minted Mandarin Salad Recipe

I got the recipe for this salad several years ago and adjusted a few things. It has become very popular at potluck gatherings. Not only is it attractive, but the blend of flavors is distinctive.

This recipe is:

Quick

Diabetic Friendly

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Minted Mandarin Salad Recipe

Prep/Total Time: 30 min.

Yield: 8 Servings

30 30

Ingredients

1/4 cup plus 2-1/2 teaspoons sugar, divided
1/2 cup sliced almonds
4 cups torn mixed salad greens
1/2 cup halved and thinly sliced cucumber
1 celery rib, sliced
3 green onions, thinly sliced
1/4 cup canola oil
3 tablespoons balsamic vinegar
1-1/2 teaspoons minced fresh parsley
1-1/2 teaspoons minced fresh mint
1/4 teaspoon lemon juice
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon hot pepper sauce
1 can (11 ounces) mandarin oranges, drained

Directions

In a small heavy skillet, melt 1/4 cup sugar over low heat. Add almonds and stir to coat. Spread onto a greased sheet of foil; break apart if necessary.
In a large bowl, combine the salad greens, cucumber, celery and onions.
For dressing, in a small bowl, whisk the oil, vinegar, parsley, mint, lemon juice, salt, pepper, pepper sauce and remaining sugar. Drizzle desired amount over salad; toss to coat. Top with oranges and almonds. Refrigerate leftover dressing. Yield: 8 servings.

Nutritional Facts 3/4 cup salad with 1 tablespoon dressing equals 130 calories, 8 g fat (1 g saturated fat), 0 cholesterol, 53 mg sodium, 15 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable, 1/2 starch.

Originally published as Minted Mandarin Salad in Reminisce August/September 2009, p54

Cutting Green Onions

I recently tried a recipe that called for 3/4 cup green onions. Instead of using a knife, I found that snipping the onions with a pair of kitchen scissors took only a few seconds. —Kristy B., Kelowna, British Columbia