Description
Mandarin orange salad is a bright and refreshing dish filled with juicy citrus, crisp greens, and crunchy textures, topped with a tangy dressing for a perfect balance of flavors.
Ingredients
- For the salad:
- 4 cups mixed greens (spring mix, spinach, or romaine)
- 1 can mandarin orange segments (drained)
- 1/4 red onion (thinly sliced)
- 1/4 cup sliced almonds or chopped walnuts (toasted)
- 1/2 cucumber (thinly sliced or chopped)
- 1 avocado (optional, for creaminess)
- 2 oz feta or goat cheese (optional)
- For the dressing:
- 1/4 cup olive oil
- 2 tbsp apple cider vinegar or white wine vinegar
- 1 tbsp honey or maple syrup
- 1 tsp Dijon mustard
- Salt and pepper to taste
- Optional: splash of mandarin juice for extra citrus flavor
Instructions
- Drain the mandarin oranges and prepare the veggies by washing and drying the greens, slicing the onion, and toasting the nuts if necessary.
- In a small bowl or jar, whisk together the olive oil, vinegar, honey, mustard, salt, and pepper until well combined. Add a spoonful of mandarin juice for an extra citrus boost if desired.
- Arrange the greens in a large bowl or platter, then layer on the mandarin segments, cucumber, onion, and cheese or avocado if using.
- Just before serving, drizzle the dressing over the salad and gently toss to coat everything evenly. Top with the toasted nuts for extra crunch.
Notes
- This recipe makes about 4–6 servings.
- For a main dish, add grilled chicken or shrimp.
- For extra sweetness, add dried cranberries or pomegranate seeds.
- Fresh mint or basil leaves bring an herbal twist to the salad.
- Swap in sesame dressing and top with crispy wontons for an Asian-inspired variation.
- Store leftover salad components separately to avoid sogginess. Dressing can be stored in a sealed jar in the fridge for up to a week.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 12g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 5mg
