Mandarinlettucesalad Recipes

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MANDARIN SALAD



Mandarin Salad image

A slightly sweet dressing with the crunchiness of sugared almonds makes this an outstanding salad! Recipe is requested every time it is served. Found recipe in Woman's Day magazine in 1995.

Provided by Marie

Categories     Low Protein

Time 28m

Yield 16 serving(s)

Number Of Ingredients 13

1/2 cup vegetable oil
1/4 cup cider vinegar
1/4 cup sugar
2 tablespoons finely chopped fresh parsley
1 teaspoon salt
1/4 teaspoon hot pepper sauce
1 cup sliced almonds
1/3 cup sugar
1 head iceberg lettuce
1 head romaine lettuce
2 cups chopped celery
2 (11 ounce) cans mandarin oranges, drained
1 cup thinly sliced red onion

Steps:

  • Shake first 6 dressing ingredients in a jar and refrigerate.
  • Stir almonds and sugar in a small pan over medium heat until sugar melts and starts to caramelize and almonds are very lightly toasted.
  • Scrape into metal bowl and cool to room temperature.
  • Break up and store covered at room temperature.
  • Just before serving, put chopped lettuces in a large bowl.
  • Add celery, oranges, onions and almonds.
  • Shake dressing well and pour over salad.
  • Toss to mix and coat.

Nutrition Facts : Calories 160.5, Fat 10, SaturatedFat 1.1, Sodium 165.6, Carbohydrate 17.4, Fiber 3, Sugar 13.4, Protein 2.5

MANDARIN LETTUCE SALAD



Mandarin Lettuce Salad image

This is one of my favorite salads to make for a gathering. It can be assembled early and just add the almonds and vinegrette at the last minute and toss. I got the recipie from my sister. It is one of her most recommended recipies. I can even get my carnivourous son to eat this because it's a little sweet :) Honestly, the number of servings is just a guess. Sorry.

Provided by Keolani

Categories     Low Protein

Time 20m

Yield 1 salad, 12 serving(s)

Number Of Ingredients 14

1/2 teaspoon salt
1 dash black pepper, to taste
2 tablespoons sugar
2 tablespoons cider vinegar
1/4 cup oil
Tabasco sauce, to taste
1/4 cup slivered almonds
1 tablespoon sugar, plus
1 teaspoon sugar
1/4 head iceberg lettuce, broken
1/4 head romaine lettuce, broken
1 cup chopped celery
2 green onions, chopped
1 (11 ounce) can mandarin oranges

Steps:

  • For vinegrette:.
  • Combine salt, pepper, 2T.
  • sugar, vinegar, oil, and tobasco.
  • Shake or whisk to combine.
  • For candies almonds:.
  • Combine 1 T.
  • plus 1 teaspoons sugar in a small non-stick pan.
  • Stir over low hear until carmalized and brown.
  • Remove from pan onto waxed paper and separate as much as possible.
  • Allow to cool completely.
  • For Salad:.
  • Combine remaining ingredients.
  • Toss in vinegrette, then almonds.
  • Serve immediately.

MANDARIN CHICKEN SALAD



Mandarin Chicken Salad image

Provided by Food Network

Time 15m

Yield 8 servings

Number Of Ingredients 11

2 Tbsp. cider vinegar
11 oz. can mandarin orange segments drained
1/3 cup toasted sliced almonds
1/4 cup orange juice
2 Tbsp. Mrs. Dash® Original Blend
1 Tbsp. honey
1 Tbsp. Dijon-style mustard
3 cups cooked cubed skinless chicken
1 1/2 cups thinly sliced celery
3 Tbsp. canola oil
1/4 cup low sodium chicken stock

Steps:

  • 1. For dressing, place together the oil, vinegar, orange juice, Mrs. Dash® Original Blend, mustard and honey in jar with tight-fitting lid.
  • 2. Cover and shake to mix well; set aside.
  • 3. Combine stock with chicken and celery in medium bowl.
  • 4. Pour dressing over chicken mixture; toss to mix well.
  • 5. Cover and chill for 3 to 4 hours or overnight.
  • 6. Add orange segments and almonds; toss gently before serving.
  • *Chef's hint: Add a small handful of your favorite salad greens to enhance this flavorful preparation.

MANDARIN STEAK SALAD



Mandarin Steak Salad image

Provided by Food Network

Time 1h

Yield 4 servings

Number Of Ingredients 21

2 tablespoons orange or mandarin marmalade
1 teaspoon minced ginger
1 clove garlic
1/2 teaspoon freshly ground white pepper
Salt
1/4 cup fresh lemon juice
1/4 cup wine vinegar
1/4 cup fresh orange juice
1/2 cup extra-virgin olive oil
1 medium shallot, chopped
1 (1/2-inch) piece fresh ginger, peeled and minced
1/3 cup almond or extra-virgin olive oil
1 tablespoon dark sesame oil
1/2 cup rice wine vinegar
2 (8-ounce) New York steaks
Salt and pepper
6 large shiitake mushroom caps
4 cups mixed salad greens
2 tablespoons unsalted butter
1 large shallot, minced
1/2 pound shiitake mushrooms, sliced

Steps:

  • Prepare the mandarin vinaigrette: In a saucepan, combine all of the ingredients except the olive oil, and reduce over low heat to 1/2 cup. Remove from the heat and let cool. Stir in the olive oil and reserve.
  • Prepare the ginger vinaigrette: In a bowl, mix together all of the ingredients and correct the seasonings, as necessary. Reserve
  • Preheat a grill. Brush the steaks with some of the mandarin marinade and season them with salt and pepper. Brush the whole shiitake caps with some of the marinade and season with salt and pepper. Grill the steaks to medium-rare and set aside in warm spot. Grill the mushrooms until they are soft and set aside.
  • Toss the salad greens with the reserved ginger vinaigrette, adding any collected meat juices to the dressing, and set aside.
  • In a large saute pan, heat the butter until it is foamy. Add the shallot and the sliced shiitakes and saute for several minutes, or until the shallot is translucent and the mushrooms have given up most of their liquid. Season with salt and pepper, to taste.
  • Mound the salad greens in the center of 4 dinner plates. Slice the steak thinly on the diagonal and fan the slices around 1 side of the greens with the grilled mushroom caps. Arrange the mushrooms decoratively on the opposite side. Serve immediately.

BETSY'S MANDARIN ORANGE SALAD



Betsy's Mandarin Orange Salad image

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

Provided by DOREENB

Categories     Salad     Fruit Salad Recipes     Orange Salad Recipes

Time 25m

Yield 5

Number Of Ingredients 12

½ cup vegetable oil
¼ cup cider vinegar
¼ cup white sugar
2 teaspoons dried parsley
1 teaspoon salt
1 pinch ground black pepper
½ cup sliced almonds
¼ cup white sugar
1 head red leaf lettuce - rinsed, dried and torn
1 red onion, chopped
1 cup chopped celery
2 (11 ounce) cans mandarin orange segments, drained

Steps:

  • In a jar with a tight fitting lid, combine the oil, vinegar, sugar, parsley, salt and pepper. Cover and shake well. Refrigerate until use.
  • 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.
  • In a large bowl, toss together the lettuce, celery, oranges, almonds and dressing until evenly coated.

Nutrition Facts : Calories 397 calories, Carbohydrate 38.2 g, Fat 26.8 g, Fiber 3.4 g, Protein 4 g, SaturatedFat 3.8 g, Sodium 508.5 mg, Sugar 32.9 g

MANDARIN TOSSED SALAD



Mandarin Tossed Salad image

This unique medley with its light dressing is probably my most requested recipe. I often double it and serve it at fancy parties in a clear glass bowl...it's beautiful.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 13

9 cups torn mixed salad greens
1 can (11 ounces) mandarin oranges, drained
1/3 cup thinly sliced green onions
2 teaspoons unsalted sunflower kernels
DRESSING:
3 tablespoons canola oil
2 tablespoons sugar
2 tablespoons cider vinegar
1 tablespoon orange juice concentrate
1-1/2 teaspoons red wine vinegar
1-1/2 teaspoons chopped onion
1/2 teaspoon ground mustard
1/4 teaspoon salt

Steps:

  • In a large salad bowl, gently toss greens, oranges, onions and sunflower kernels. In a measuring cup, combine the dressing ingredients. Add water to measure 1 cup. Pour into a jar with a tight-fitting lid, shake well. Pour over salad and toss to coat. Serve immediately.

Nutrition Facts : Calories 140 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 130mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges

MANDARIN SALAD



Mandarin Salad image

"You can keep the oranges and french-fried onions in your pantry to prepare this refreshingly different salad when unexpected company shows up at the door," comments Elsie Maurillo, Atkinson, New Hampshire. "It goes equally well with beef, pork or poultry or fish."

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 8-10 servings.

Number Of Ingredients 4

1 can (15 ounces) mandarin oranges
1/2 cup mayonnaise
10 cups torn salad greens
1 can (2.8 ounces) french-fried onions

Steps:

  • Drain oranges, reserving 2 tablespoons juice (discard remaining juice or refrigerate for another use). In a small bowl, combine mayonnaise and reserved juice until smooth. In a large bowl, toss the greens, oranges and onions. Drizzle with dressing and toss to coat. Serve immediately.

Nutrition Facts :

MANDARIN ALMOND SALAD



Mandarin Almond Salad image

A wonderful medley of flavors and textures!

Provided by BDEGER

Categories     Salad     Green Salad Recipes     Romaine Lettuce Salad Recipes

Time 40m

Yield 8

Number Of Ingredients 10

1 head romaine lettuce - rinsed, dried and chopped
2 (11 ounce) cans mandarin oranges, drained
6 green onions, thinly sliced
2 tablespoons white sugar
½ cup sliced almonds
¼ cup red wine vinegar
½ cup olive oil
1 tablespoon white sugar
⅛ teaspoon crushed red pepper flakes
ground black pepper to taste

Steps:

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

Nutrition Facts : Calories 234.9 calories, Carbohydrate 20.2 g, Fat 16.7 g, Fiber 2.4 g, Protein 2 g, SaturatedFat 2.1 g, Sodium 11.6 mg, Sugar 16.6 g

MANDARIN LETTUCE SALAD



Mandarin Lettuce Salad image

Looking for an Asian-inspired side dish? Then check out this delicious green salad packed with mandarin oranges, ramen noodle and sesame seed. Ready in15 minutes!

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 15m

Yield 6

Number Of Ingredients 8

1 bag (10 ounces) salad mix
1 small red onion, cut lengthwise in half, then cut crosswise into thin slices
1 can (11 ounces) mandarin orange segments, chilled and drained
1 package (3 ounces) Oriental-flavor reduced-fat baked ramen noodle soup mix
1/3 cup fat-free Italian dressing
1/4 cup water
1 teaspoon sugar
1 teaspoon sesame seed

Steps:

  • Mix salad greens, onion and orange segments in large bowl. Shake seasoning packet from soup mix, dressing, water, sugar and sesame seed in tightly covered container.
  • Coarsely crumble noodles; sprinkle over salad greens mixture. Shake dressing. Pour dressing over salad; toss until evenly coated.

Nutrition Facts : Calories 95, Carbohydrate 21 g, Cholesterol 0 mg, Fiber 2 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 390 mg

MANDARIN CHICKEN SALAD



Mandarin Chicken Salad image

Who needs a restaurant when you can have a great homemade Asian-inspired salad on the table in 30 minutes? Try chopsticks tonight.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 10

1/2 cup Original Bisquick™ mix
2 tablespoons sesame seed
1 teaspoon ground ginger
2 tablespoons teriyaki sauce
1 tablespoon vegetable oil
1 lb boneless skinless chicken breasts, cut into 1-inch pieces
1 bag (10 oz) European-style or romaine salad mix
1 can (11 oz) mandarin orange segments, drained
1 cup fresh snow (Chinese) pea pods, cut in half if necessary
1/2 cup Asian-style dressing

Steps:

  • Heat oven to 425°F. Spray cookie sheet with cooking spray. Place Bisquick mix, sesame seed and ginger in 1-gallon resealable plastic food-storage bag; mix well. In small bowl, mix teriyaki sauce and oil. Coat chicken pieces with oil mixture.
  • Shake about 6 chicken pieces at a time in bag of Bisquick mixture until coated. Shake off any extra mixture. Place chicken pieces in single layer on cookie sheet.
  • Bake 10 to 15 minutes or until chicken is no longer pink in center. Cool 5 minutes.
  • Meanwhile, in large bowl, mix salad mix, orange segments and pea pods. Top with warm chicken pieces and drizzle with dressing; toss to coat.

Nutrition Facts : Calories 440, Carbohydrate 31 g, Cholesterol 70 mg, Fat 3, Fiber 4 g, Protein 30 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 830 mg, Sugar 18 g, TransFat 0 g

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