Mandarin-Cashew Tossed Salad Recipe

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Mandarin-Cashew Tossed Salad Recipe
Mandarin-Cashew Tossed Salad Recipe photo by Taste of Home
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Mandarin-Cashew Tossed Salad Recipe

Read Reviews
5 2 2
Publisher Photo
Mandarin oranges and chopped red onion add a touch of color to mixed greens and sweet roasted cashews in this refreshing salad. You're sure to be handing out the recipe once friends and family get a taste of the tangy honey dressing. —Sheri Shaffer Northfield, Ohio
MAKES:
10-12 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
10-12 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 5 cups torn red leaf lettuce
  • 5 cups torn iceberg lettuce
  • 3 cups torn Boston lettuce
  • 2 cans (11 ounces each) mandarin oranges, well drained
  • 3/4 cup chopped green pepper
  • 1 celery rib, thinly sliced
  • 1/4 cup chopped red onion
  • HONEY LIME DRESSING:
  • 1/4 cup vegetable oil
  • 1/4 cup honey
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon grated lime peel
  • 1/4 teaspoon paprika
  • 1/8 teaspoon salt
  • Dash white pepper
  • 1 cup honey roasted cashews

Directions

In a large salad bowl, combine the lettuces, oranges, green pepper, celery and onion. In a small bowl, combine oil, honey, mustard, lime peel, paprika, salt and pepper; mix well. Drizzle over salad. Add cashews; toss to coat. Serve immediately. Yield: 10-12 servings.
Originally published as Mandarin-Cashew Tossed Salad in Quick Cooking November/December 2001, p27

  • 5 cups torn red leaf lettuce
  • 5 cups torn iceberg lettuce
  • 3 cups torn Boston lettuce
  • 2 cans (11 ounces each) mandarin oranges, well drained
  • 3/4 cup chopped green pepper
  • 1 celery rib, thinly sliced
  • 1/4 cup chopped red onion
  • HONEY LIME DRESSING:
  • 1/4 cup vegetable oil
  • 1/4 cup honey
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon grated lime peel
  • 1/4 teaspoon paprika
  • 1/8 teaspoon salt
  • Dash white pepper
  • 1 cup honey roasted cashews
  1. In a large salad bowl, combine the lettuces, oranges, green pepper, celery and onion. In a small bowl, combine oil, honey, mustard, lime peel, paprika, salt and pepper; mix well. Drizzle over salad. Add cashews; toss to coat. Serve immediately. Yield: 10-12 servings.
Originally published as Mandarin-Cashew Tossed Salad in Quick Cooking November/December 2001, p27

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Reviews forMandarin-Cashew Tossed Salad

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MY REVIEW
PageRD User ID: 5881442 259016
Reviewed Jan. 1, 2017

"This was so delicious! I added a bit of lime juice to thin the dressing and add some tartness. My guests loved it."

MY REVIEW
germanycook User ID: 6411056 81585
Reviewed Apr. 4, 2013

"Excellent salad! The only thing I changed was add 2 Tbsp white wine vinegar to the dressing because it was abit too sweet for my taste."

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