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Mandarin Romaine Salad Recipe

Mandarin Romaine Salad Recipe

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
TOTAL TIME: Prep/Total Time: 15 min. YIELD:12 servings


  • 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


  • 1. 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.
  • 2. 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.

Reviews for Mandarin Romaine Salad

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Reviewed May. 3, 2014

"My family always asks me to make this salad. I am generous with the hot pepper sauce to further accent the contrast between the sweet and spicy."

Reviewed May. 25, 2011

"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 Jul. 10, 2009

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

Pamela Smith"

Reviewed Apr. 14, 2009

"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!"

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