Betsy's Mandarin Orange Salad Recipe -
Betsy's Mandarin Orange Salad Recipe
  • READY IN 25 mins

Betsy's Mandarin Orange Salad

Recipe by  

"This is a really delicious green salad, almonds and oranges add a special twist!"

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Ingredients Edit and Save

Original recipe makes 5 servings Change Servings
  • PREP

    25 mins

    25 mins


  1. In a jar with a tight fitting lid, combine the oil, vinegar, sugar, parsley, salt and pepper. Cover and shake well. Refrigerate until use.
  2. In a medium saucepan over medium low heat, cook and stir the almonds and sugar until the sugar is melted and the almonds are coated. Remove from heat, cool, and break apart. Store at room temperature until ready to serve salad.
  3. In a large bowl, toss together the lettuce, celery, oranges, almonds and dressing until evenly coated.
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Reviews More Reviews

Most Helpful Positive Review
May 31, 2007

Awesome Salad! I did add/ change it a bit to suit my liking. I made it equal parts oil/vinegar and reduced it to 1/4 c. This kept all of the flavor and just made it less oily. Make sure you constantly stir those almonds and as soon as they are slightly brown, get them out... they can burn quickly. I recommend spraying a small dish with cooking spray to pour the almonds on and allow to cool before breaking up, otherwise, the sugar makes them stick to the surface. Recommend using 1/2 red onion- a whole onion just seems to be too much. I also added dried cranberries and used bagged green romaine lettuce. Delicious!

Most Helpful Critical Review
Jan 09, 2008

This salad has potential, but we didn't like the flavors together.

May 02, 2007

Excellent taste! Recommendations: add a teaspoon or two of the orange juice from the can into the almonds when you put them in the pan. Cook on low heat and stir often for 5-8 minutes, cool quickly when they brown; they come out wonderful! I make extra to snack on later because they are THAT good! Another thing I do is soak the chopped onions first, as it reduces the OVER-ONIONED flavor and throw the entire dressing (along with the pre-soaked and drained onions) into the blender. The dressing comes out perfect!

Apr 12, 2006

This is one of the best salads I've tried on this site-I loved it as did my husband. Surprisingly, I loved the almonds and I typically hate them. I didn't add the celery (personal preference), used green lettuce rather than red, and halved the entire recipe. As most salads of this sort (in my opinion), it doesn't necessarily keep very well so don't toss the dressing until you're almost ready to serve. Wonderful! Thanks! :)

Sep 25, 2005

this is easy and always a hit...i add 1/4 c oil instead of 1/2c

May 02, 2006

This salad was very good - I will definitely make again. I took some of the suggestions from other reviews. Short cuts like using 2 bags of prepared salad, only 1/4 cup veg oil in the dressing, & bagged seasoned almond slices. I also added craisins and some crunchy chow mein noodles. My friends were impressed.

Aug 05, 2005

I wish I could give this recipe 10 stars. Before my bank's Christmas dinner was over I knew that I would be passing this recipe on to my fellow co-workers. It has become a favorite for my family and it is now the requested item for me to take to family functions. Hint-I always make the dressing up the day before and to make this quick and easy I use 2 bags of the prepared romaine lettuce. Thanks Betsy for making this one of our favorites.

Dec 20, 2003

Made this for a dinner party and all the guests really loved it. I knew it tasted good when someone elses husband commented on it! My husband ate the leftovers for lunch the next day and my husband doesn't eat salad! This recipe was very easy. I prepared the dressing and the nuts in the morning and chopped the celery and onions and put them in the refrigerator. All that was left was to put everything in a bowl and toss just before dinner. The salad looks very professional too.


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  • Calories
  • 397 kcal
  • 20%
  • Carbohydrates
  • 38.2 g
  • 12%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 26.8 g
  • 41%
  • Fiber
  • 3.4 g
  • 13%
  • Protein
  • 4 g
  • 8%
  • Sodium
  • 509 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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