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Pecan Mandarin Salad Recipe

Pecan Mandarin Salad Recipe

Pecans and canned mandarin oranges give this salad the color, crunch and sweetness needed to convince the children to eat their greens. Our young son, Cole, has more than enough energy to shake up the refreshing dressing for me.—Patricia Richrdson, Verona, Ontario
TOTAL TIME: Prep/Total Time: 10 min. YIELD:4 servings


  • 2-1/2 cups torn romaine
  • 1 can (11 ounces) mandarin oranges, drained
  • 1/3 cup sliced cucumber
  • 1/4 cup coarsely chopped pecans, toasted
  • 1/4 cup evaporated milk
  • 2 tablespoons sugar
  • 1 tablespoon red wine vinegar
  • 1/8 teaspoon pepper


  • 1. In a bowl, combine the romaine, oranges, cucumber and pecans. In a jar with a tight-fitting lid, combine the milk, sugar, vinegar and pepper; shake well. Pour over salad and toss to coat. Yield: 4 servings.

Nutritional Facts

1 cup: 150 calories, 7g fat (1g saturated fat), 5mg cholesterol, 23mg sodium, 23g carbohydrate (20g sugars, 2g fiber), 3g protein.

Reviews for Pecan Mandarin Salad

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MarineMom_texas User ID: 31788 86110
Reviewed Jul. 28, 2014 Edited Sep. 5, 2016

"I prepared this salad last night with only very minor changes. I chopped the cucumbers instead of slicing them because they do not set well with my husband. I was somewhat disappointed in the dressing. It was extremely bland. I will change the dressing the next time I prepare this dish. I see lots of possibilities with this salad. I recommend this recipe (with changes in the dressing) as a Volunteer Field Editor for Taste of Home."

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