almond mandarin salad - Color Me Meg

almond mandarin salad

mandarin almond asian salad recipe

salad is something we are working on this year.
well, veggies in general.

my aunt and mother make tons of amazing salads and have them
with every meal.
my uncle always says that the vegetable should be the first part you think up,
then plan the meal around it.

and he’s right.
if half my plate is supposed to have amazing color,
i’ve been color blind for a while… oops.
so, when my mom was here, and helping me get started on my first week of meals,
she whipped up this salad in about 5 minutes.

no brainer, but so light and yummy.
and if undressed, delicious on day 2.

almond mandarin salad

almond mandarin salad


  • 1/4 cup vegetable oil
  • 2 tablespoons orange juice
  • 1 tablespoon lemon juice
  • 1 tablespoon cider vinegar
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon grated orange peel
  • SALAD:
  • 8 cups torn mixed salad greens
  • 1 can (11 ounces) mandarin oranges, drained
  • 2 celery ribs, chopped
  • 1/4 cup chopped green onions
  • 1/2 cup almonds {sugared}
  • 1 tablespoon sugar

what to do

In a small skillet, heat the almonds and sugar over low heat. Cook and stir until almonds are coated with sugar glaze; remove and cool on parchment or wax paper. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. In a bowl, combine lettuce, oranges, celery and onions. Add dressing and almonds; toss to coat. Yield: 10-12 servings.

What to do:

Nutritional Facts
1 serving (1 each) equals 94 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 66 mg sodium, 8 g carbohydrate, 2 g fiber, 2 g protein.



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About Meg

I am Meg. A health and wellness coach, a color lover, and a wish-i-owned-a-house-er. My husband and I are self-declared foodies and LOVE cooking together and doing home projects. We blog about our food and DIY adventures from sunny Arizona with our 3 cutie kids. Email me at colormemegblog at gmail dot com to work with me!

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