Tappaw Salad

Tappaw Salad

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Mandy Nolen


My dad would make this all the time when my kids and I would go to visit. The girls loved it so much they would always ask me to make "Tappaw Salad", so the name stuck. This was a favorite of ours to eat on a hot Texas summer day. The flavors go very well together, and the juice from the mandrin oranges make the "dressing" for it.


★★★★★ 1 vote

15 Min
No-Cook or Other


  • 2 large
    romaine lettuce heads, washed and torn up
  • 3 large
    carrots, peeled and sliced
  • 3
    celery stalks, washed de-ribbed of strings and sliced
  • 1 1/2 c
    mozzarella cheese
  • 1 large
    avocado, peeled and chopped
  • 1 c
    walnuts, choped (we have also tried pecans but walnuts seem to be the favorite!)
  • 1 small
    can mandarin oranges (reserving juice)
  • 1 medium
    cucumber, peeled, sliced and slices quartered

How to Make Tappaw Salad


  1. Mix all ingredients into a large bowl.
  2. Pour 1/4 to 1/3 of the reserved mandarin juice over salad and mix well. The juice serves as a dressing, so no dressing is needed!
  3. Refridgerate for 10 minutes until everything is nice and cold. Stir and serve!
  4. *** This is really a salad that you can throw anything into or even top off with what ever dressing you like if you omit the orange juice. We have thrown in dried cranberries, pecans, croutons, chow main noodles-just about anything!***

Printable Recipe Card

About Tappaw Salad

Main Ingredient: Vegetable
Regional Style: Cajun/Creole

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