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Recipe: mandarin orange salad

One of the best ways to arm your body with a strong defense against illness this winter is to include citrus fruit in your diet as often as possible. Mandarin orange is a term that applies to many citrus fruits like satsumas, clementines, tangerines and more – so take your pick! They all are packed with plenty of vitamin C, a very important antioxidant associated with better vision, healthier hearts and boosted immunity.

Combine antioxidant-rich mandarins with dark green, vitamin-A-rich Romaine lettuce, and you have a nutritional powerhouse.

The dressing balances tart with sweet and spicy with richness. Enjoy this seasonal take on a green salad!

Serves 4

Salad

8 cups torn romaine lettuce leaves

1/2 cup sliced celery

2 green onions, chopped

3-4 fresh mandarin oranges

Dressing

2 tablespoons balsamic vinegar

4 teaspoons olive oil

1 Tablespoon chopped fresh parsley or 1 teaspoon dried

2 teaspoons granulated sugar

1/4 teaspoon hot sauce (Tobasco)

1/4 teaspoon salt

Black pepper

Candied almonds

1 tablespoon sugar

1/4 cup slivered almonds

Directions

In a large bowl, combine lettuce, celery, onions and mandarin oranges. Set aside.

In a small bowl, whisk together vinegar, oil, parsley, sugar, hot sauce, and salt.

Season with pepper to taste.

Pour dressing over salad and toss to coat. Serve sprinkled with candied almonds.

Candied almonds

In a small nonstick skillet, melt 1 tablespoon of granulated sugar over low heat. Add 1/4 cup slivered almonds and cook, stirring constantly for 5 to 6 minutes or until almonds are well coated with syrup and lightly browned. Cool and break apart into small pieces.

Per serving: 180 calories; 9 g fat; 1 g saturated fat; 0 mg cholesterol; 170 mg sodium; 28 g carbohydrate; 7 g fiber; 20 g sugars; 4 g protein

Posted on December 16, 2013 in Recipes
MultiCare is a not-for-profit health care organization made up of five hospitals and a comprehensive network of health services throughout Pierce, South King, Thurston and Kitsap counties.