Enjoy the flavors of the season with this Mandarin Tossed Salad. You’ll be amazed at how quickly you can throw together a delicious salad and try something new–even on a weeknight!
This is one of those recipes that I probably should have shared well before now. It’s funny though, because I rarely make it but it’s SO good. So good in fact, that my mom has made it several times over the years and will often ask me about “the mandarin salad she makes”. But to be truthful, I didn’t always remember what she was talking about. I have no idea because I now know I should have been making this regularly for my whole family too! It is a big hit and really so SO easy to put together. It’s a nice twist from the usual garden salad and the flavors of the dressing are slightly sweet but just enough tangy to make it interesting. Most recipes I have seen called for canned mandarin oranges but since they are in season now and we almost always seem to have them on hand this time of year (my kids LOVE to take them in their lunches!), I decided to just peel a few of the baby oranges and add them to this salad. Wow! They worked great and I’m pretty sure I’ll avoid the canned oranges from now on!
Salads are something that a lot of people think about in the summer because they are great to have during the warmer weather, but did you know that in my part of Texas, lettuce is in season in the winter? It’s available year round in most parts of the country (at the grocery store) but when we go to the farmers market, the winter time is when we’ll find fresh cut lettuce. That’s why I think this salad is perfect for this time of year because not only can salad be enjoyed year round as part of a healthy diet, but they also feature seasonal ingredients. I hope you’ll give this one a try!
Mandarin Tossed Salad
- 8 cups romaine leaf lettuce or green leaf, spring mix, etc. --your favorite green leafy lettuce
- 1 cup celery sliced
- 6 green onions chopped
- 3 mandarin oranges peeled and sectioned (brand names are Cuties, Halos, etc.)
- 1/2 cup almonds sliced and toasted
- 1/2 cup olive oil
- 1/4 cup tarragon wine vinegar
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon hot sauce such as Tabasco or Cholula sauce
- In a large bowl, combine lettuce through oranges and toss to combine. Portion out to each serving.
- Top with toasted almonds on each plate/serving.
- Drizzle dressing over each plate. You may also drizzle all the dressing on the lettuce mixture but I like for each person to be able to serve their own dressing as some like it more than others.
- Serve immediately.
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.