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Carole Cole's Mandarin Salad


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  • Dressing:
  • 1/4 cup almonds
  • 1 tablespoon + 1 tsp sugar
  • Lettuce
  • Spinach or Romaine
  • 1 cup chopped celery
  • 2 chopped green onions
  • 11 oz. can mandarin oranges, drained
  • 1/2 tsp. salt, dash of pepper
  • 2 Tablespoons sugar
  • 2 Tablespoons vinegar
  • 1/4 cup oil
  • Dash of red pepper sauce
  • 1 Tablespoon snipped parsely


Servings 8


Step 1

Shake dressing, then refrigerate.

Cook almonds and sugar over low heat. Stir constantly until sugar has melted and covered almonds. Cook and break apart.

Tear greens into bite-size pieces, mix with celery and onion. Store in plastic bag. Five minutes before serving, add dressing, mandarin oranges and almonds.

Can use pineapple chunks with oranges, when making a larger amount.

The amount of dressing you use depends on how many salads you are making.

The above amount is good at least 8 salads.


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