Secret Mandarin Orange Salad

Phyl Gerber

By
@TurquoiseApron

This recipe is great for special occasions especially in the summertime. I found this recipe in one of my old cookbooks about 15 years ago and it has become a favorite. The recipe was never given out to anyone because it belonged to a caterer until she printed it in her cookbook. Everyone who has had it wants the recipe.


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Comments:

Serves:

8

Method:

Refrigerate/Freeze

Ingredients

SALAD DRESSING:

1/4 c
vinegar
1/4 c
sugar
1/2 tsp
dijon mustard
1 tsp
salt
1 dash(es)
pepper
2-3 dash(es)
tabasco sauce
1/2 c
vegetable oil

Directions Step-By-Step

1
Put the first 6 ingredients in a blender and blend well. While the blender is still running, slowly add the 1/2 cup vegetable oil. Blend until emulsified (thickened). This keeps the dressing from separating. If desired, at this point you could stir in the following ingredients:

1 tablespoon minced dry parsley
1/4 teaspoon dried minced onion

Pour into a storage container and refrigerate until ready to serve.

ALMONDS:
1 cup sliced almonds
5 rounded tablespoons sugar

In a skillet, cook almonds and sugar over low heat, stirring constantly until sugar is melted and almonds are brown and sugar coated. Turn out onto a plate to cool and break apart.

SALAD:
8 cups of lettuce greens (Spring greens, romaine, iceberg) torn into bite size pieces
1/2 cup chopped celery
4 green onions, sliced thin, (I like only the green part)
2 small cans mandarin oranges, drain and reserve juice for the avocado
1 large or 2 small avocadoes, chopped into small chunks and put in the reserved juice (keeps avocado from turning brown)
2 kiwi's, peeled and sliced

PREPARATION:
Toss together with just enough of the dressing to coat the lettuce. Do not drown the greens. Garnish with the caramelized almonds.

About this Recipe

Main Ingredient: Fruit
Regional Style: American