Contact Us

Mandarin Orange Salad

Mandarin Orange Salad



  • 2 heads of romaine lettuce
  • 1 can mandarin oranges
  • 1 celery stalk, sliced (optional)
  • 5 scallions or 1 red onion, chopped
  • toasted, sugared almonds or honey glazed almonds
  • craisins (optional)

  • 3 Tbsp. olive oil
  • 3 Tbsp. red wine vinegar
  • 3 Tablespoons sugar or sugar substitute
  • 1 tsp of salt


  1. Chop the vegetables.
  2. Mix dressing ingredients together. Dress immediately before serving. Sprinkle the nuts on top.

Note: Alternate (fat free!) dressing:

  1. 3 Tbsp. mustard
  2. 3 Tbsp. honey
  3. 3 Tbsp. lemon juice
  4. 3 Tbsp. orange juice.
© Copyright, all rights reserved. If you enjoyed this article, we encourage you to distribute it further, provided that you comply with's copyright policy.
Join the Discussion
Sort By:
1000 characters remaining
Susie Q SoCal August 31, 2016

The texture and taste of canned can just be a yummy variation. I prefer canned mandarins in fruit salad and canned French-cut green beans for Thanksgiving casseroles. Fresh pineapple will not allow gelatin to set, for instance, even if readily available. Fresh is usually better, of course! Reply

Barbara Segal California September 1, 2013

Why Not Fresh? Why would you use canned oranges when fresh oranges are available all year 'round? Reply

Related Topics
Cook It Kosher - Food Blog