Mandarin Orange Tossed Salad

Linda in MO posted 01-08-99

Mandarin Orange Tossed Salad

1-2 (11 oz.) cans mandarin oranges, save juice
1/4 cup olive or vegetable oil
1/4 cup white wine vinegar or tarragon wine vinegar
1/4 cup, or so of reserved mandarin juice
1 tsp. or so of sugar
1/4 tsp. salt
pepper to taste
8 cups torn leaf and/or romaine lettuce
1/2 red onion, sliced (optional)
3 green onions, sliced
3 celery stalks, sliced
1 carrot, shredded
cucumber, sliced (optional)
1/2 cup sliced almonds
3 Tbl. or so of sugar


Drain oranges and reserve 1/4 cup of juice. Combine with oil, vinegar, sugar and spices in a jar with tight fitting lid. Refrigerate.

Combine salad ingredients in large bowl. Combine almonds and sugar in skillet and toast over medium or medium-low heat. Stir constantly until sugar melts and coats almonds. Cool on wax paper. Serve dressing and almonds over salad.

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