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Mandarin Orange Salad with Candied Almonds

Mandarin orange salad with romaine, candied almonds, celery, green onions, and vinaigrette in a wooden bowl
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This crisp Mandarin Orange Salad combines fresh romaine, crunchy celery, sweet mandarin oranges, and homemade candied almonds, all tossed with a simple tangy vinaigrette. It's an easy side dish that's perfect for holidays, potlucks, or weeknight dinners.

Ingredients

Scale

Candied Almonds

1/2 cup sliced almonds
3 tablespoons granulated sugar

Salad

6 cups chopped romaine lettuce
3 celery stalks, sliced
3 green onions, thinly sliced
1 (11-ounce) can mandarin oranges, drained

Dressing

1/2 cup canola oil
1/4 cup white vinegar
2 tablespoons granulated sugar
1/2 teaspoon ground mustard
1/2 teaspoon salt
1/4 teaspoon garlic powder

Instructions

Prep

Cook

  • Add the sliced almonds and 3 tablespoons of sugar to a small skillet.
  • Cook over medium heat, stirring frequently, until the sugar melts and evenly coats the almonds. Continue cooking until the almonds are lightly toasted and the coating turns golden, about 4 to 6 minutes.
  • Immediately spread the almonds onto a sheet of wax paper or foil in a single layer.
  • Let cool completely, then break into small clusters.

Assemble

    • Combine the canola oil, white vinegar, sugar, ground mustard, salt, and garlic powder in a jar with a tight-fitting lid.
    • Shake until the dressing is thoroughly blended.
    • Sprinkle the cooled candied almonds over the salad.
    • Pour the dressing over the salad just before serving.
    • Toss gently until all of the ingredients are evenly coated.

Equipment

Notes

Substitutions

  • Replace sliced almonds with pecans or walnuts for a different flavor and texture.
  • Use baby spinach, mixed greens, or a combination of greens instead of romaine.
  • Avocado oil or light olive oil can be substituted for the canola oil.
  • Add crumbled feta cheese, goat cheese, or grilled chicken to make the salad more substantial.

Serving Suggestions

  • Serve alongside grilled chicken, pork tenderloin, baked ham, or roasted turkey.
  • Pair with soup and crusty bread for a light lunch.
  • This salad also works well as a fresh side dish for holiday meals, potlucks, or spring and summer gatherings.

Storage

  • Store the dressing separately in the refrigerator for up to 1 week and shake well before using.
  • Refrigerate leftover salad in an airtight container for up to 1 day. For the best texture, keep the dressing and candied almonds separate until serving.

••Store candied almonds in an airtight container at room temperature for up to 1 week.

Find it online: https://jennifercooks.com/green-salad-with-mandarin-oranges-and-candied-almonds/