Easy Mandarin Orange Salad

HealthyNo-CookVegetable
Time :15 minutes
Yield :6 servings
Print
Share :
Add as Preferred Source on Google

The Scoop

This rescue bowl will save your wilted greens!
A quick masterclass in culinary optimism: You are essentially using a handful of leaves as a delivery vehicle for sugar, nuts, and a massive pile of crumbled feta cheese. But hey, it looks gorgeous on a table and lets you claim you brought a refreshing, scratch-made citrus salad to the function.
It is fast, very texturized, and requires absolutely zero cooking, making it the ultimate "I forgot I had to bring a dish to this potluck" emergency save.
Hack it:
Do not pour the dressing on the greens until the absolute last second, as the apple cider vinegar will turn your spring mix into a sad swamp within ten minutes.
Use the leftover liquid from the canned mandarin oranges instead of standard orange juice in the dressing to double down on that sweet, concentrated citrus punch.
Exchange the candied pecans for toasted sunflower seeds or crushed ramen noodles if you want to dial back the sweetness and boost the savory crunch.
If you don't feel like mincing a raw shallot, swap it for a pinch of onion powder to get that savory depth without the tearing eyes.
Leftovers:
Stuff the leftover salad directly into a large flour tortilla with a few slices of deli turkey or grilled chicken for a swift, sweet-and-savory lunch wrap.
Toss the remaining salad, fruit, and nuts directly into a bowl of warm, cooked quinoa or farro, and drizzle with a little extra olive oil for a hearty, texturized grain bowl.
Mash the leftover mandarin oranges, cranberries, and pecans with a little bit of the dressing, scoop the mixture into halved avocados, and top with the remaining feta for a quick, high-fat snack.

Ingredients

For the salad:

  • 6 cups mixed spring greens
  • 1 (11-ounce) can mandarin oranges, drained
  • 1/2 cup dried cranberries
  • 1/2 cup candied pecans, roughly chopped
  • 1/4 cup feta cheese, crumbled, for serving

For the dressing:

  • 1/3 cup olive oil
  • 2 tablespoons orange juice
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • 1 tablespoon shallot, minced
  • salt, to taste
  • pepper, to taste

Directions

  • In a large bowl, add the mixed greens, the oranges, the dried cranberries, and the pecans.
  • In a small bowl, add the olive oil, the orange juice, the apple cider vinegar, the honey, the Dijon mustard, the shallots, the salt, and the pepper and whisk until it is smooth.
  • Drizzle 1/2 cup of the dressing over the salad, then gently toss to coat.
  • Serve the salad sprinkled with the feta cheese and drizzled with the remaining dressing.
×

You Might Also Like

MAIN COURSES

White Enchilada Bake
MAIN COURSES

White Enchilada Bake
MAIN COURSES

White Enchilada Bake
Load More