Minted Mandarin Salad Recipe

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Minted Mandarin Salad Recipe

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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.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep/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 desired amount over salad; toss to coat. Top with oranges and almonds. Refrigerate leftover dressing. Yield: 8 servings.
Originally published as Minted Mandarin Salad in Reminisce August/September 2009, p54

Nutritional Facts

3/4 cup: 130 calories, 8g fat (1g saturated fat), 0 cholesterol, 53mg sodium, 15g carbohydrate (12g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable, 1/2 starch.

  • 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
  1. 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.
  2. 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 desired amount over salad; toss to coat. Top with oranges and almonds. Refrigerate leftover dressing. Yield: 8 servings.
Originally published as Minted Mandarin Salad in Reminisce August/September 2009, p54

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