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Beet, Fennel and Mandarin Orange Salad
Lunch American

Beet, Fennel and Mandarin Orange Salad

4.6

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Preheat oven to 400 degrees F.
  2. 2 Place beets in medium roasting pan, add water to cover bottom of pan; cover with foil. Roast 40 to 45 minutes or until beets are tender and can be pierced with a fork or knife.
  3. 3 Cool slightly; remove skin from beets and cut into wedges.
  4. 4 Trim off fennel leaves and stalk; cut into very thin slices.
  5. 5 Combine salad, mandarin oranges, mint, beets and fennel in large bowl. Pour dressing over salad; toss to evenly coat.
  6. 6 Sprinkle cheese over salad.

By Dole

Purple Cabbage Salad
Lunch American

Purple Cabbage Salad

4.5

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Lightly toss red cabbage, mandarin orange segments, green onion, and cranberries together in a salad bowl.
  2. 2 Toast pine nuts in a small skillet over medium heat, stirring constantly, until fragrant and lightly browned, about 2 minutes. Remove immediately to a bowl and let cool.
  3. 3 Whisk canola oil, vinegar, sugar, and salt in a bowl until sugar and salt have dissolved.
  4. 4 Stir toasted pine nuts into salad and pour dressing over the top. Toss again to coat salad with dressing.

By z100hr

Strawberry Romaine Summer Salad
Lunch American

Strawberry Romaine Summer Salad

4.7

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Combine romaine lettuce, red onion, strawberries, and mandarin oranges in a large bowl.
  2. 2 Whisk mayonnaise, cherry juice, honey, poppy seeds, and lemon juice together in a bowl until well combined; pour over salad and toss to coat.

By Dort

Mandarin Almond Salad
Lunch American

Mandarin Almond Salad

4.6

Prep
20 min
Cook
10 min
Total
40 min

Instructions

  1. 1 In a large bowl, combine the romaine lettuce, oranges and green onions.
  2. 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. 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. 4 Before serving, toss lettuce with salad dressing until coated. Transfer to a decorative serving bowl, and sprinkle with sugared almonds.

By BDEGER

Spicy Mandarin Spinach Salad
Lunch American

Spicy Mandarin Spinach Salad

4.0

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Combine reserved liquid from mandarin oranges, canola oil, olive oil, mustard, cloves, and Chinese five-spice powder in a jar with a tight-fitting lid; seal jar and shake vigorously until the dressing emulsifies.
  2. 2 Melt butter in a saucepan over medium heat. Stir pecans and sugar into the butter; let simmer until hot, 1 to 2 minutes. Season the pecans with rosemary and cayenne pepper; continue cooking another 1 to 2 minutes. Remove from heat and drain pecans on a plate lined with paper towels.
  3. 3 Toss spinach leaves and green onion together in a large mixing bowl; top with mandarin oranges and pecans. Drizzle dressing over the salad to serve.

By MissaLissa

Jenny Allen's Fruit Salad
Lunch American

Jenny Allen's Fruit Salad

4.7

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Make the dressing: Whisk oil, lemon juice, mustard, sugar, salt, white pepper, and black pepper together in a bowl until smooth.
  2. 2 Make the salad: Toss lettuce, onion, blueberries, almonds, mandarin oranges, and strawberries together in a large bowl. Drizzle dressing over the salad and toss to coat.

By Jenny Huntington Allen

Spinach and Mandarin Orange Salad
Lunch American

Spinach and Mandarin Orange Salad

4.7

Prep
20 min
Cook
10 min
Total
90 min

Instructions

  1. 1 Combine vinegar, sugar, water, butter, and salt together in a saucepan; bring to a boil. Cook and stir until sugar dissolves and mixture is bubbling, about 1 minute. Remove from heat; cool to room temperature, about 1 hour.
  2. 2 Whisk egg into vinaigrette; return saucepan to low heat and simmer until thickens, 5 to 10 minutes.
  3. 3 Combine Mandarin oranges, spinach, mushrooms, bacon, almonds, red onion, and croutons in a large bowl; add vinaigrette and toss to coat.

By Suzanne S

Springtime Spinach Salad
Lunch American

Springtime Spinach Salad

4.8

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, peel, and chop.
  2. 2 Meanwhile, cook bacon in a skillet over medium-high heat until crisp and evenly brown. Drain on paper towels, then crumble.
  3. 3 Toss eggs, bacon, spinach, strawberries, mushrooms, onion, kiwi, and orange together in a large bowl.
  4. 4 Combine ketchup, water, olive oil, brown sugar, cider vinegar, and brown mustard in a separate bowl: season dressing with garlic powder, salt, and black pepper. Toss salad with dressing: top with croutons.

By OZAHIRU

Orange Tapioca Salad
Lunch

Orange Tapioca Salad

4.6

Prep
15 min
Cook
5 min
Total
170 min

Instructions

  1. 1 Bring water to a boil in a large saucepan. Whisk in orange gelatin mix, vanilla pudding mix, and tapioca pudding mix. Return to a boil and cook for 1 minute, stirring constantly. Remove from heat and allow to cool completely.
  2. 2 Fold in mandarin oranges, crushed pineapple, and whipped topping; transfer to a serving bowl.
  3. 3 Chill in the refrigerator for at least 2 hours. Use a spoon to fluff top before serving.

By SILKYMAMMA

Poppy Seed Salad
Lunch

Poppy Seed Salad

4.9

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Mix lettuce, oranges, green onions, and almonds in a large mixing bowl.
  2. 2 Blend sugar, vinegar, salt, and mustard in a blender. Stream oil into the dressing while blending. Continue to blend until the dressing emulsifies. Add poppy seeds and blend briefly to mix. Drizzle dressing over the salad and toss to coat.

By Rhonda

Orange Almond Mixed Green Salad
Lunch

Orange Almond Mixed Green Salad

4.4

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Combine canola oil, vinegar, sugar, lemon juice, salt, and dry mustard in a jar with a lid. Shake until ingredients combine into a dressing.
  2. 2 Toss lettuce, oranges, and almonds together in a large mixing bowl. Drizzle dressing over the salad and toss to coat.

By Chef Stef

Citrus and Cinnamon Spinach Salad
Lunch

Citrus and Cinnamon Spinach Salad

4.0

Prep
10 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Place orange juice, sugar, vinegar, and cinnamon in a saucepan and simmer until it reduces by half, 10 to 15 minutes. Set aside to cool, about 5 minutes.
  2. 2 Whisk vegetable oil into dressing mixture slowly.
  3. 3 Place spinach, mandarin oranges, feta cheese, and grapefruit into a bowl and drizzle with dressing. Serve immediately.

By Lindsay

Spinach Salad with Poppy Seed Dressing
Lunch

Spinach Salad with Poppy Seed Dressing

4.8

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Make poppy seed dressing: Whisk together creamy salad dressing, vinegar, sugar, and poppy seeds; set aside.
  2. 2 Prepare the salad: Arrange spinach leaves, mixed salad greens, oranges, onion, then almonds onto individual salad plates.
  3. 3 Drizzle with poppy seed dressing to serve.

By Siobhan

Glenda's Mandarin Orange Salad
Lunch

Glenda's Mandarin Orange Salad

4.6

Prep
15 min
Cook
Total
195 min

Instructions

  1. 1 Place the onion, sugar, mustard, celery seed, and black pepper into a small bowl. Pour in the vinegar, and stir until the sugar has dissolved. Whisk in the olive oil until the dressing is thick. Cover, and refrigerate at least 3 hours.
  2. 2 To make the salad, toss the lettuce, oranges, mushrooms, almonds, and bacon together in a large bowl. Drizzle with the dressing, and toss again to coat.

By SARAH W

Honey-Sesame Leftover Rotisserie Chicken Salad
Lunch

Honey-Sesame Leftover Rotisserie Chicken Salad

4.5

Prep
20 min
Cook
5 min
Total
25 min

Instructions

  1. 1 Heat a dry medium saute pan over medium heat. Cook and stir slivered almonds in the hot pan until light golden brown. Immediately remove almonds from pan and let cool.
  2. 2 Combine chicken, red peppers, and celery in a large bowl. Add salt and pepper and toss until just mixed.
  3. 3 Mix mayonnaise, cilantro, honey, sesame oil, and ginger together until well blended. Fold dressing into the chicken mixture and toss to coat. Add mandarin oranges and the cooled almonds; stir until well blended.

By Patricia Wensley

Boar's Head Bold Ichiban Teriyaki Style Chicken Salad
Lunch Asian

Boar's Head Bold Ichiban Teriyaki Style Chicken Salad

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Slice Teriyaki Chicken into small 1/4-inch cubes. Finely dice celery and scallions. Drain mandarin oranges and slice into small pieces. Place the ingredients into a large mixing bowl and set aside.
  2. 2 In a separate large mixing bowl, combine the Teriyaki Sauce ingredients. Mix the sauce and pour into the large bowl with the other ingredients. Mix the salad and serve.

By Boar's Head

Unique Fruity Green Salad
Lunch

Unique Fruity Green Salad

4.6

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Stir together water and sugar in a skillet over medium heat. Add the slivered almonds, toss to coat, and cook and stir until the almonds are brown. Remove from heat.
  2. 2 In a large bowl, gently toss together the almonds, lettuce, avocado, orange segments and onion, and set aside.
  3. 3 In a small bowl, whisk together the oil, honey, salt, vinegar, mustard and poppy seeds. Pour over the salad mixture and toss to coat.

By BARBIET

Sugar Toasted Almond Spinach Salad
Lunch

Sugar Toasted Almond Spinach Salad

4.7

Prep
30 min
Cook
3 min
Total
33 min

Instructions

  1. 1 Combine almonds and sugar in a small skillet over medium-high heat; cook and stir until sugar is melted over almonds, about 3 minutes. Spread almonds in a single layer on waxed paper to cool.
  2. 2 To make the salad dressing, whisk together the vinegar, salad oil, sugar, mustard, poppy seeds, and salt in a bowl; set aside.
  3. 3 Toss together the romaine lettuce, spinach, mushrooms, Swiss cheese, onion, and oranges in a large bowl. Sprinkle almonds and drizzle dressing over top of salad just before serving.

By M Pineda

Refreshing Citrus Salad
Lunch

Refreshing Citrus Salad

5.0

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Combine canola oil, sugar, apple cider vinegar, sesame oil, onion, poppy seeds, sesame seeds, garlic, and paprika in a jar. Close and shake jar until dressing is well mixed.
  2. 2 Place salad greens in a large bowl. Pour in half of the dressing; toss to mix. Arrange mandarin oranges, grape tomatoes, almonds, Gorgonzola cheese, and green onions on top.

By Tina Andre' Fox

Easy Sesame Chicken Salad
Lunch Asian

Easy Sesame Chicken Salad

4.0

Prep
25 min
Cook
15 min
Total
40 min

Instructions

  1. 1 Heat oil in a large skillet over medium-high heat. Add chicken, season with salt and pepper, and cook until no longer pink in the center and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the heat and set aside to cool.
  2. 2 While chicken is cooling, combine olive oil, vinegar, soy sauce, ginger, brown sugar, garlic, and red pepper in a Mason jar; close lid and shake vigorously until combined.
  3. 3 Chop cooled chicken and place in a bowl with dressing and sesame seeds; toss to combine.
  4. 4 Combine mixed greens, cherry tomatoes, and onion in a large bowl. Mix in dressed chicken and top with mandarin oranges.

By Mallory

Mandarin Pumpkins (Healthy Halloween Snack)
Appetizer American

Mandarin Pumpkins (Healthy Halloween Snack)

4.6

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Cut celery into 10 small pieces to resemble stems.
  2. 2 Stick 1 celery piece into middle of each peeled mandarin orange.

By muschel

Orange Fluff I
Dessert American

Orange Fluff I

4.5

Prep
5 min
Cook
Total
65 min

Instructions

  1. 1 Combine the well drained oranges and pineapple in a large bowl and mix together with the cottage cheese. Add the dry orange flavored gelatin powder and stir until well blended. Fold in the thawed frozen whipped topping and refrigerate for at least one hour.

By Jill Lopez