Mandarinsalad Recipes

Steps:

• In a large bowl, combine the romaine lettuce, oranges and green onions.
• Heat 2 tablespoons sugar with the almonds in saucepan over medium heat. Cook and stir while sugar starts to melt and coat almonds. Stir constantly until almonds are light brown. Turn onto a plate, and cool for 10 minutes.
• Combine red wine vinegar, olive oil, one tablespoon sugar, red pepper flakes and black pepper in a jar with a tight fitting lid. Shake vigorously until sugar is dissolved.
• Before serving, toss lettuce with salad dressing until coated. Transfer to a decorative serving bowl, and sprinkle with sugared almonds.

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.

Steps:

• Drain oranges, reserving 2 tablespoons juice (discard remaining juice or refrigerate for another use). In a small bowl, combine mayonnaise and reserved juice until smooth. In a large bowl, toss the greens, oranges and onions. Drizzle with dressing and toss to coat. Serve immediately.

Steps:

• In a large bowl, whisk together mandarin orange liquid, vinegar, oil, and mustard. Add beets and drained oranges to the large bowl and toss to coat with a rubber spatula. Season, to taste, with salt and freshly ground black pepper.

Steps:

• Remove flavor packet from soup mix and set aside.
• Crumble noodles.
• Bake noodles on a cookie sheet for 8-10 minutes at 350°F until toasted, stirring after 5 minutes.
• Cool.
• In small nonstick skillet over medium-low heat, cook sliced almonds and 3 tablespoons sugar for 5-6 minutes, stirring constantly.
• Cook until sugar is dissolved and almonds are evenly coated, and light, golden brown. Be careful not to overcook.
• Remove from heat and set aside.
• Whisk together contents of reserved flavor packet, remaining 2 tablespoons sugar, oil, and next 5 ingredients.
• Toss together lettuces, celery and onions in bowl.
• Drizzle with dressing; toss.
• Add noodles, almond mixture and oranges; toss.
• Serve immediately.
• •Variation: Try this with a handful of chopped fresh cilantro instead of the parsley and a sprinkling of crushed red chili flakes--I love it that way.

Steps:

• In a large bowl, combine the first five ingredients. In a small bowl, whisk the remaining ingredients; pour over salad and toss to coat.

Steps:

• Wash, dry and tear lettuce. I like to prepare my lettuce hours earlier and refrigerate in a ziploc bag, so that it will be crisp.
• Wash and chop onions.
• Toast sesame seeds and almonds in small skillet. I don't toast them together.
• Drain mandrian oranges.
• Prepare dressing.
• Mix everything right before serving.
• Add chow mein noodles last minute.

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.

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.