Best Mandarin Orange Tossed Salad Recipes

Mandarin Orange Chicken Tossed Salad image

Provided by HokiesMom

Time 4h20m

Yield 4 serving(s)

Number Of Ingredients 14

1 lb boneless skinless chicken breast, cubed
1/4 cup low-sodium teriyaki sauce
8 cups mixed salad greens, torn
2 (11 ounce) cans mandarin oranges, drained well
2 large carrots, shredded
1/2 cup almonds, slivered and toasted
3 tablespoons green onions, sliced very thin
2 tablespoons white wine vinegar or 2 tablespoons cider vinegar
2 tablespoons extra virgin olive oil
1 tablespoon low sodium soy sauce
2 teaspoons sugar
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon pepper (or to taste)

Steps:

In a zippered plastic bag (gallon size), combine the chicken and teriyaki sauce. Seal the bag, turn to coat and refrigerate for 1-2 hours to marinate.
Drain and throw away the marinade and place chicken cubes into a large skillet that has been sprayed with non-stick spray.
Cook chicken for 5-7 minutes over a medium-med. high heat, stirring often until it is cooked through (180 degrees F).
Refrigerate chicken until chilled (about 2 more hours).
In a large bowl, combine the salad ingredients along with the prepared chicken.
In a large jar with a tight lid, combine the dressing ingredients and shake well.
Drizzle dressing over the salad and toss salad to coat.

Nutrition Facts : Calories 398, Fat 17.9, SaturatedFat 2.1, Cholesterol 65.8, Sodium 456.5, Carbohydrate 30.6, Fiber 6.1, Sugar 21.3, Protein 32

Mandarin Orange Tossed Salad image

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 10-12 servings.

Number Of Ingredients 11

Steps:

Drain oranges, reserving 1/4 cup syrup; set oranges aside. In a jar with tight-fitting lid, combine syrup, oil, vinegar, sugar, salt, pepper, basil and savory; shake well. In a salad bowl, toss lettuce, oranges and onion. Add the dressing and toss. Top with almonds; serve immediately.

Nutrition Facts :

MANDARIN ORANGE TOSSED SALAD image

Yield 8 servings

Number Of Ingredients 12

1/4 cup slivered almonds
2 tablespoons sugar
1/4 cup vegetable oil
2 tablespoons sugar
1 tablespoon white vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
5 drops hot sauce
1 head leaf lettuce, torn
3 stalks celery, thinly sliced
4 green onions, sliced
1 11-oz can mandarin orange sections, drained

Steps:

Combine almonds and sugar in a heavy saucepan; cook over medium heat, stirring constantly, until golden. Pour onto wax paper, and cool. Break into pieces, and store in an airtight container. To make dressing, combine oil, sugar, vinegar, salt, pepper, and hot sauce. Chill. Stir well before serving. Combine lettuce, celery, onions, and oranges; cover and chill up to 3 hours if desired. Just before serving, toss with dressing and sprinkle with caramelized almonds.

Mandarin Orange Tossed Salad image

Number Of Ingredients 14

Salad:
1/2 cup almonds, slivered
3 tablespoons splenda
1/2 head iceburg lettuce
1/2 head Romaine lettuce, or leafy lettuce, or spinach
1/2 red onion, sweet, sliced into rings
1 (11-ounce) can mandarin orange segment, drained
Dressing:
3 tablespoons orange juice
3 tablespoons vegetable oil (try olive oil)
2 tablespoons cider vinegar
1 tablespoon splenda
1 to 2 teaspoon poppy seeds, optional
1/4 teaspoon salt

Steps:

1. In frying pan, heat 3 Tablespoons splenda over med-heat until melted (turns liquid). Sprinkle almonds into splenda and stir to coat (almonds clump together). Pour onto a greased plate and let cool separate. Tear clean, dry greens into bite-sized pieces. Toss greens with sliced onion rings (reserve some for garnish), drained oranges, and cooled, separated candied almonds.2. Shake dressing ingredients together until combined. When ready to serve, pour dressing over salad and toss gently to coat. Garnish with onion rings. Serve immediately.

Nutrition Facts : Nutritional Facts Serves