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Minted Mandarin Salad

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.

8 ServingsPrep/Total Time: 30 min.

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

2 of 2

Minted Mandarin Salad (continued)

Directions (continued)

desired amount over salad; toss to coat. Top with oranges and
almonds. Refrigerate leftover dressing. Yield: 8 servings.

Nutrition 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.