Mandarin Orange Salad Recipe
User Reviews
5
Mandarin Orange Salad Recipe
Description
This Mandarin Orange Salad Recipe showcases a mix of fresh ingredients: butter lettuce forms a crisp base, while juicy mandarin orange slices add sweetness and moisture. Creamy avocado slices and crumbled feta contribute richness and tang, respectively. Green onions and chopped mint provide fresh herbal notes, enhancing the salad's complexity.
The candied pistachios are prepared by coating the nuts in a honey and sugar mixture with a touch of flaky sea salt, adding a crunchy, sweet, and salty element. The dressing combines olive oil, freshly squeezed mandarin orange and lemon juices, honey, Dijon mustard, poppy seeds, and minced garlic for a balanced tart and sweet flavor with subtle pungency.
Assembling the salad just before serving maintains the textures and keeps the greens crisp. This salad works well as a side dish to poultry or fish or as a light standalone meal. For added protein, options like grilled chicken or chickpeas can be included.
Make the candied pistachios and dressing ahead of time to streamline preparation. Store pistachios in an airtight container at room temperature for up to a week and refrigerate the dressing for up to a week, whisking well before use.
Ingredients
For the candied pistachios:
- 1 cup pistachio
- 3 tablespoons granulated sugar
- 1 tablespoon honey
- Pinch sea salt flaky
For the dressing:
- 1/4 cup olive oil
- 2 tablespoons Mandarin Orange juice
- 2 tablespoons lemon juice
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1 teaspoon poppy seeds
- 1 clove garlic minced
- salt to taste, Kosher salt
- black pepper to taste, Kosher salt
For the salad:
- 2 to 3 butter lettuce roughly chopped, heads
- 2 cups mandarin orange from about 4-5 mandarin oranges, slices
- 2 green onion sliced
- 1 avocado sliced, large
- 1/3 cup feta cheese
- 2 tablespoons mint chopped
Instructions
- First make the candied pistachios. In a medium skillet over medium heat, add the sugar and honey. Let cook until sugar is dissolved. Add the pistachios and a pinch of flaky sea salt, stirring to combine. Turn the heat to medium high and cook for 1 to 2 minutes, stirring constantly until the sugar mixture evenly coats the pistachios. Transfer the pistachios to a piece of parchment paper and spread in an even layer. The coating will be sticky but will harden as the nuts cool. Let cool completely.
- In a small bowl or jar, whisk together the olive oil, orange juice, lemon juice, honey, Dijon, poppy seeds, garlic, salt, and pepper.
- To assemble the salad, place the lettuce in a large bowl or on a platter. Top with orange slices, green onions, avocado, feta cheese, mint, and candied pistachios.
- Drizzle with dressing and toss until well coated. Serve immediately.
Notes
- Use fresh mandarins if possible; canned mandarins are a workable substitute but alter the texture and flavor.
- Prepare the candied pistachios and dressing in advance to save time on serving day.
- Store candied pistachios at room temperature in an airtight container for up to one week.
- Keep the dressing refrigerated for up to one week and whisk well before drizzling on the salad.
- This salad is best eaten immediately after tossing to maintain crispness.
- Add proteins like chicken, salmon, shrimp, chickpeas, or hard-boiled eggs for a more substantial dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 323 kcal
% Daily Value*
| Calories | 323kcal | 16% |
| Carbohydrates | 29g | 10% |
| Protein | 8g | 16% |
| Fat | 22g | 34% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 15g | 75% |
| Cholesterol | 7mg | 2% |
| Sodium | 354mg | 15% |
| Potassium | 642mg | 14% |
| Fiber | 6g | 24% |
| Sugar | 21g | 42% |
| Vitamin A | 2452IU | 49% |
| Vitamin C | 27mg | 30% |
| Calcium | 122mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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