Mandarin Orange Salad
Made with tender greens, mandarin oranges, almonds, cranberries, and a citrus dressing, this Mandarin Orange Salad is bright, fresh, and bursting with flavor!
Servings: 4
Ingredients
Mandarin Orange Salad
- 10 ounces spring mix or spinach
- 11 ounces mandarin oranges drained
- ⅓ cup dried cranberries
- ¼ cup sliced almonds
Citrus Salad Dressing
- ¼ cup frozen orange juice concentrate thawed
- 2 tablespoons honey
- 2 tablespoons rice wine vinegar
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
- ¼ cup extra virgin olive oil
Instructions
Citrus Salad Dressing
- In a small mixing bowl or glass jar, whisk together the ¼ cup frozen orange juice concentrate (thawed), 2 tablespoons honey, 2 tablespoons rice wine vinegar, ½ teaspoon kosher salt, and ¼ teaspoon pepper. Add in ¼ cup extra virgin olive oil and whisk to incorporate.
Mandarin Orange Salad
- If needed, drain canned 11 ounces mandarin oranges well, patting dry with a paper towel if needed.
- In a large serving bowl, toss together the 10 ounces spring mix with 2 tablespoons of the prepared dressing. Add in the mandarin oranges, ⅓ cup dried cranberries, and ¼ cup sliced almonds and serve with additional dressing on the side.
Notes
Storage: You can prepare the dressing in advance and refrigerate, but it is best to assemble this salad immediately before serving. The Citrus Dressing can be stored for 7 weeks in the fridge.
Vegan Modification: Use maple syrup in place of honey.
Vinegar: Apple Cider Vinegar or white wine vinegar can be substituted for the rice wine vinegar.
Nuts: Nuts are optional and you can use pecans or walnuts in place of the almonds.
Nutrition
Calories: 242kcal | Carbohydrates: 31g | Protein: 3g | Fat: 13g | Saturated Fat: 1g | Sodium: 311mg | Potassium: 381mg | Fiber: 2g | Sugar: 23g | Vitamin A: 1380IU | Vitamin C: 54.1mg | Calcium: 60mg | Iron: 0.9mg
