Mandarin Orange Salad
A bright and vibrant salad featuring sweet mandarin oranges, mixed greens, and crunchy almonds, perfect for any occasion.
Ingredients
Salad Base
- 6 cups Mixed salad greens A blend of baby spinach, arugula, and butter lettuce for color and texture.
- 2 cups Mandarin oranges, peeled and segmented Use canned mandarin segments drained or fresh mandarins for extra zest.
- 1/4 cup Red onion, thinly sliced Soak in cold water for milder flavor.
Toppings and Dressing
- 1/2 cup Toasted slivered almonds For crunch; substitute pecans or walnuts.
- 1/2 cup Feta cheese, crumbled Use goat cheese for tang or nutritional yeast for a dairy-free twist.
- 3 tablespoons Olive oil The base of the dressing.
- 2 tablespoons Rice vinegar Can swap with apple cider vinegar.
- 1 tablespoon Honey Can substitute with maple syrup for a vegan option.
- 1 teaspoon Dijon mustard Adds a little bite.
- to taste Salt and freshly ground black pepper
Instructions
Preparation
- Toast the almonds: In a dry skillet over medium heat, toast slivered almonds for 3 to 5 minutes until golden and fragrant. Transfer to a plate to cool.
- Make the dressing: Whisk together olive oil, rice vinegar, honey, Dijon mustard, salt, and pepper in a small bowl until smooth and slightly glossy. Taste and adjust.
- Prep the greens: In a large salad bowl, gently toss the mixed greens and thinly sliced red onion.
- Add mandarins and cheese: Scatter mandarin segments over the greens and crumble feta cheese on top.
- Finish with nuts and dressing: Sprinkle toasted almonds, then drizzle the dressing evenly and toss briefly to coat. Serve immediately.
Notes
For a festive twist, add pomegranate seeds. For a heartier version, include cooked quinoa or protein like grilled chicken.