Betsy's Mandarin Orange Salad

So good on a warm summer night in your backyard!

I had a can of mandarin oranges in the pantry that was getting old, so I selected this recipe to use them up. I just toasted my almonds (350 degrees for 8-10 minutes) rather than glazing them with sugar. Other than that I followed the recipe. This was a nice combination of ingredients and made for a tasty salad, however I did think the dressing was lacking a bit. I would make this salad again, but I would try another dressing.

I liked the salad, I would decrease the dressing by half if I made it again.

Very easy and tasty! I didn't have apple cider vinegar, so I just used plain white vinegar, but it still tasted great. I think next time I might try some of the other suggestions about using 1/4 c of oil instead because it was a bit oily. Instead of red leaf lettuce, I just used various salad greens that I had on hand. Also, I used a white onion instead of a red onion (that is what I had on hand). I followed the other tips to soak the onion in water first. I also left out the celery becuase I didn't have any. Very tasty salad!

This is delicious!!! I love the tangy-sweet dressing with the soft manderine oranges and crunchy celery. I made 1/2 the dressing recipe and only used about 2-3 tbsp. extra virgin olive oil. (for the reviewer asking about what to do with the purple onion - I sliced it thinly and put it in the salad, not the dressing. The color combination of this salad is fantastic. I used 2 frozen cubes of hopped parsley and love how it adds bright green speckles to the dressing.

Great recipe. For the dressing though, I only use 2 T vinegar, 1 T parsley, 1/4 cup oil, 1/2 t salt, pepper, and 1 T Splenda. It cuts down on the calories and oil a bit. I don't use the celery either. Works out great!