Mandarin Nut Tossed Salad Food

MANDARIN TOSSED SALAD

Steps:

• In a large salad bowl, gently toss greens, oranges, onions and sunflower kernels. In a measuring cup, combine the dressing ingredients. Add water to measure 1 cup. Pour into a jar with a tight-fitting lid, shake well. Pour over salad and toss to coat. Serve immediately.

FRUIT 'N' NUT TOSSED SALAD

Steps:

• In a large bowl, gently toss the romaine, oranges, grapes and almonds. In a small bowl, whisk the dressing ingredients. Drizzle over salad and toss to coat.

MANDARIN SALAD

Steps:

• Shake first 6 dressing ingredients in a jar and refrigerate.
• Stir almonds and sugar in a small pan over medium heat until sugar melts and starts to caramelize and almonds are very lightly toasted.
• Scrape into metal bowl and cool to room temperature.
• Break up and store covered at room temperature.
• Just before serving, put chopped lettuces in a large bowl.
• Add celery, oranges, onions and almonds.
• Shake dressing well and pour over salad.
• Toss to mix and coat.

MANDARIN PECAN SALAD

Steps:

• Divide the romaine, oranges, pecans and cranberries between two salad plates. In a blender, combine the oil, honey, vinegar, mustard, salt and onion powder; cover and process until smooth. Stir in poppy seeds. Drizzle over salads.

MIXED GREENS WITH MANDARIN ORANGES AND WALNUTS

Steps:

• Measure 1/4 cup of reserved mandarin juice. In a small bowl, whisk together juice and vinaigrette; set aside.
• In large bowl, toss together salad mix, hearts of palm, and mandarin segments with mandarin dressing. Transfer salad to serving platter and top with remaining ingredients.

BETSY'S MANDARIN ORANGE SALAD

Steps:

• In a jar with a tight fitting lid, combine the oil, vinegar, sugar, parsley, salt and pepper. Cover and shake well. Refrigerate until use.
• In a medium saucepan over medium low heat, cook and stir the almonds and sugar until the sugar is melted and the almonds are coated. Remove from heat, cool, and break apart. Store at room temperature until ready to serve salad.
• In a large bowl, toss together the lettuce, celery, oranges, almonds and dressing until evenly coated.

TANGERINE TOSSED SALAD

Steps:

• In a small skillet, cook and stir the almonds and 2 tablespoons sugar over medium-low heat for 25-30 minutes or until the sugar is melted and the almonds are toasted. Remove from the heat. Peel and section the tangerines, reserving 1 tablespoon juice., In a large bowl, combine the lettuce, onions, tangerines and almonds. In a small bowl, whisk the vinegar, oil, salt, pepper, reserved juice and remaining sugar. Pour over salad; toss to coat.

MANDARIN NOODLE SALAD

Steps:

• Cook the linguine according to pkg directions. Drain linguine and transfer to an extra large mixing bowl.
• In a jar with a screw top lid, combine soy sauce, water, olive oil, lemon juice, garlic, ginger and I also added a pinch or two of crushed red chili pods. Cover and shake well.
• Pour over hot linguine; toss gently to coat. Cool.
• Add the tomato, carrot, pea pods and green onions to linguine mixture; toss gently to combine. Cover and chill for 2 to 24 hours.
• Let stand at room temperature for 1 hour before serving.
• Add sesame seeds. Toss gently before serving.

STRAWBERRY AND MANDARIN SALAD

Steps:

• Heat a heavy-bottomed pan over medium heat. Stir the almonds and 3 tablespoons sugar together in the skillet; cook until the sugar has melted and coats the almonds; 15 to 20 minutes. Set aside.
• Whisk the vegetable oil, vinegar, hot sauce, 2 1/2 tablespoons sugar, salt, and pepper together in a bowl. Toss the spring mix, oranges, strawberries, celery, onion, and parsley together in a large mixing bowl; drizzle the vegetable oil mixture over the lettuce mixture and stir gently to coat. Sprinkle the toasted almonds over the salad to serve.

MANDARIN ORANGE SALAD WITH PECANS

Steps:

• Whisk together the shallot, vinegar and oil (s).
• Season with salt and pepper, set aside.
• Right before serving, toss with the greens.
• Top each salad with orange slices and pecans.

MANDARIN-CASHEW TOSSED SALAD

Steps:

• In a large salad bowl, combine the lettuces, oranges, green pepper, celery and onion. , In a small bowl, combine oil, honey, mustard, lime zest, paprika, salt and pepper. Drizzle over salad. Add cashews; toss to coat.

TOASTED WALNUT SALAD WITH MANDARIN ORANGES AND GORGONZOLA CHEESE

Steps:

• Melt butter in a sauce pan.
• Stir in walnut pieces and coat with butter.
• Stir for 4 minutes and remove from pan and set aside.
• Allow to cool to room temperature.
• Toss greens, mandarin orange segments and crumbled cheese.
• Toss with toasted walnuts and serve with raspberry vinaigrette salad dressing.

MANDARIN MIXED GREENS SALAD

Steps:

• In 1-quart saucepan, cook almonds and 4 teaspoons sugar over low heat about 10 minutes, stirring constantly, until sugar is melted and almonds are coated; cool and break apart.
• In tightly covered container, shake all dressing ingredients. Refrigerate until serving time.
• In large bowl, toss salad ingredients, dressing and almonds. Serve immediately.