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Mandarin Romaine Salad

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.
  • Makes
    12 servings

Ingredients

  • 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

Directions

  • 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.
  • Just before serving, sprinkle salad with pecans. Shake dressing and pour over salad; toss to coat.
Nutrition Facts
3/4 cup: 139 calories, 11g fat (1g saturated fat), 0 cholesterol, 163mg sodium, 11g carbohydrate (7g sugars, 2g fiber), 1g protein.

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Reviews

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Average Rating:
  • kristenkcole
    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.

  • braceletgirl
    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.

  • pamelalee600
    Jul 10, 2009

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

  • valanddansmith
    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!