Mandarin Almond Salad

Mandarin Almond Salad

BDEGER

"A wonderful medley of flavors and textures!"
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Ingredients

40 m servings 235 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 235 kcal
  • 12%
  • Fat:
  • 16.7 g
  • 26%
  • Carbs:
  • 20.2g
  • 7%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 12 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a large bowl, combine the romaine lettuce, oranges and green onions.
  2. Heat 2 tablespoons sugar with the almonds in saucepan over medium heat. Cook and stir while sugar starts to melt and coat almonds. Stir constantly until almonds are light brown. Turn onto a plate, and cool for 10 minutes.
  3. Combine red wine vinegar, olive oil, one tablespoon sugar, red pepper flakes and black pepper in a jar with a tight fitting lid. Shake vigorously until sugar is dissolved.
  4. Before serving, toss lettuce with salad dressing until coated. Transfer to a decorative serving bowl, and sprinkle with sugared almonds.

Reviews

Read all reviews 185
  1. 243 Ratings

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Most helpful positive review

This is a great salad! I have made this twice now for parties, and each time I've been asked for the recipe. I added just a bit of balsamic vinegar to the red wine vinegar for a stronger vinegar...

Most helpful critical review

The idea of this salad sounds wonderful. However the dressing was missing something - it was rather flat. I'd like to try it again but with a slightly different dressing. I loved the sugared al...

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This is a great salad! I have made this twice now for parties, and each time I've been asked for the recipe. I added just a bit of balsamic vinegar to the red wine vinegar for a stronger vinegar...

I've made this many times with whatever type of lettuce I have on hand (but never iceberg!) and it's always good. Advice on the sugared almonds: Let the sugar start carmelizing just a bit before...

Almonds were a nice touch. Didn't care for the dressing, though.

Delicious and easy. To save a step, I used the pre-packaged honey roasted slivered almonds available at most supermarkets. My Mother usually will not eat salad w/nuts and fruit but as soon as ...

This recipe is very similar to one my grandma used to make. I sometimes use a mixture of romaine and spinach. In my dressing, I also like to use a bit of lemon or lime juice along with the vin...

Instead of Romaine, I filled up a large bowl w/ torn red and green leaf lettuce. The salad was gorgeous and we loved it! I'll be making it again for company.

My family and I loved this! I didn't change a thing - loved the heat that the red pepper flakes add to the dressing. Excellent! I'll definitely be making this one a lot. Next time I'll try ad...

I loved this salad. The only thing is it doesn't last long. It needs to be eaten right away, no left overs. :o(

Excellent! My wife loved it!

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