Mandarin Almond Salad
User Reviews
4.8
Mandarin Almond Salad
Description
This salad uses fresh romaine lettuce chopped into bite-sized pieces, combined with drained mandarin oranges, sliced almonds, and diced green onions. The vinaigrette incorporates a blend of mandarin juice, lemon juice, apple cider vinegar, olive oil, Dijon mustard, salt, and ground ginger, creating a lively dressing that complements both the sweetness of the oranges and the nuttiness of the almonds. Each ingredient provides texture contrasts—from the crisp lettuce to the tender citrus segments and crunchy nuts.
To maintain the salad's freshness, it is best to prepare the dressing separately and toss just before serving. The salad can be prepped a few hours ahead without dressing to keep the lettuce crisp. This combination works well as a side dish or a light meal addition. Variations on lettuces and nuts can be accommodated, but the specified ingredients provide balanced flavors.
The recipe notes suggest storing the salad undressed in the refrigerator up to four days and adding the vinaigrette just before serving to avoid wilted lettuce. This also allows for easy transport to gatherings by mixing the components on site.
Ingredients
- 1 head romaine lettuce approximately 8 cups
- 2 cups mandarin orange approximately 2 10.5 oz cans with juice
- 1 1/4 cup almonds sliced
- 3/4 cup green onions diced, about 1 bunch
Vinairgrette
- 1/4 cup olive oil high quality
- 1/8 cup Mandarin Orange juice
- 1/8 cup lemon juice
- 2 teaspoons apple cider vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon ground ginger
Instructions
- Cut the Romaine Slice the head of romaine in half. Then cut out the core in each half. Cut the halves in half again, and then chop them into 1 to 1 1/2-inch pieces. Add pieces to a large colander, rinse with cold water and shake off excess water. Dry either in a salad spinner or pat dry with a paper towel.
- Prep the Salad Add romaine lettuce, sliced almonds, mandarin oranges, and chopped green onions to a large bowl. Give it all a good mix. Note: Be sure to save a little bit of the mandarin juice for the vinaigrette!
- Make the Vinaigrette add all of the vinaigrette ingredients to a mason jar. Cover and shake very well until all ingredients are emulsified.
- Finish the Salad. Pour some of the vinaigrette onto the salad and give it a good mix. Pour the rest and mix again so that it is all well coated.
- Serve and enjoy!
Notes
- Store leftovers in the fridge for up to 4 days, but add dressing only when ready to serve to keep the lettuce crisp.
- You can prep the salad ingredients a few hours before and the vinaigrette a day ahead, keeping them refrigerated separately.
- If taking the salad to a party, bring the salad and dressing separately and combine upon arrival.
- Romaine lettuce works best, but iceberg or butterhead can be used as alternatives.
- Using canned mandarin oranges is preferred for consistency, but fresh mandarin oranges may be substituted if you also reserve fresh juice for the dressing.
- Sliced or slivered almonds both provide good texture.
- Dijon mustard enhances the dressing’s emulsification and flavor but can be substituted if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 187 kcal
% Daily Value*
| Calories | 187kcal | 9% |
| Carbohydrates | 13g | 4% |
| Protein | 5g | 10% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.003g | 0% |
| Sodium | 314mg | 13% |
| Potassium | 414mg | 9% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 7242IU | 145% |
| Vitamin C | 19mg | 21% |
| Calcium | 91mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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