Mary Lous Mandarin Salad Recipes

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BETSY'S MANDARIN ORANGE SALAD

This is a really delicious green salad, almonds and oranges add a special twist!

Provided by DOREENB

Categories     Salad     Fruit Salad Recipes     Orange Salad Recipes

Time 25m

Yield 5

Number Of Ingredients 12



Betsy's Mandarin Orange Salad image

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.

Nutrition Facts : Calories 397 calories, Carbohydrate 38.2 g, Fat 26.8 g, Fiber 3.4 g, Protein 4 g, SaturatedFat 3.8 g, Sodium 508.5 mg, Sugar 32.9 g

½ cup vegetable oil
¼ cup cider vinegar
¼ cup white sugar
2 teaspoons dried parsley
1 teaspoon salt
1 pinch ground black pepper
½ cup sliced almonds
¼ cup white sugar
1 head red leaf lettuce - rinsed, dried and torn
1 red onion, chopped
1 cup chopped celery
2 (11 ounce) cans mandarin orange segments, drained

ORANGE JELLO SALAD

Provided by Katie Clark

Categories     Easy Side Dishes

Time 4h10m

Number Of Ingredients 6



Orange Jello Salad image

Steps:

  • Mix together 4 cups of water, orange jello mix, and vanilla pudding mix in a sauce pan. Bring to a boil, stirring the whole time to keep clumps from forming. Once it starts to boil, remove from heat. Pour into a heat-resistant container (I usually use a glass baking dish), cover with plastic wrap and place in the fridge for about four hours. Remove from fridge and break up the jello into chunks. Place in a large bowl. Add in the pineapple, mandarin oranges, and whipped cream and mix around until everything is combined. Keep refrigerated until you are ready to serve.

Nutrition Facts : Calories 46 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 24 grams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat

4 cups water
6 oz Orange Jello Mix
3 ounce instant vanilla pudding
11 ounce can Mandarin oranges, drained
1/2 of a 20 ounce can of Pineapple chunks, drained
One 8 ounce container cool whip

SWEET COOKIE SALAD WITH HOMEMADE COOKIES AND MANDARINS

Provided by Molly Yeh

Categories     dessert

Time 2h

Yield 8 servings

Number Of Ingredients 18



Sweet Cookie Salad with Homemade Cookies and Mandarins image

Steps:

  • For the pudding: Combine the granulated sugar, flour and salt in a medium saucepan. Whisk in the egg yolks and then the cream over medium heat, stirring constantly, until it's thickened and coats the back of a spoon. Add the vanilla and almond extracts, pour into a heatsafe bowl and cover with plastic wrap touching the surface of the pudding. Refrigerate until cooled, about 1 hour or overnight.
  • For the cookies: Combine the flour, confectioners' sugar and salt in a stand mixer fitted with a paddle attachment. With the mixer running on low, add the vanilla and almond extracts and then gradually add the butter. Mix until the mixture comes together into a dough, slowly increasing the speed once you're confident that doing so won't result in flour flying everywhere. Divide the dough in half, press into discs, wrap in plastic wrap and refrigerate for 30 minutes or overnight. (If you're impatient, fine, skip this step.)
  • Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
  • Roll out the dough on a floured surface to 1/8 inch by 1/4 inch thick. Cut out 2-inch circles with a biscuit cutter and then use a big piping tip to cut out 1/2-inch holes from the center. (Re-roll scraps as needed.) Place the cookies on baking sheets 1 inch apart. Bake until they're just starting to brown around the edges (start checking for doneness at 12 minutes). Let cool on the pans.
  • Meanwhile, melt the chocolate in a double boiler or in a microwave in 30-second increments, stirring after each. Let it cool slightly and then pour into a piping bag. Snip off the tip and then pipe 4 thick chocolate stripes on each cookie. Let the chocolate harden at room temp or in the fridge.
  • For the assembly: In a stand mixer fitted with a whisk attachment, beat the cream and confectioners' sugar to stiff peaks.
  • Fold together the whipped cream and pudding in a large bowl. Crush the cookies by hand or in a ziptop bag with a rolling pin or other blunt object (reserving 6 to 8 whole cookies for the topping) and fold them in. Drain and fold in the mandarin slices, reserving some for the topping too. Top with remaining cookies, mandarin slices and sprinkles. Refrigerate until you're ready to serve.

6 tablespoons (75 grams) granulated sugar
3 tablespoons (24 grams) all-purpose flour
1/4 teaspoon kosher salt
3 large egg yolks
1 1/2 cups heavy whipping cream
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 cup (128 grams) all-purpose flour, more for dusting
1/2 cup (60 grams) confectioners' sugar
1/2 teaspoon kosher salt
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup (1 stick) unsalted butter, cold and cubed
5 ounces (about 3/4 cup) semisweet chocolate chips
1 1/2 cups (360 grams) heavy whipping cream
1/4 cup confectioners' sugar
Two 11-ounce cans mandarin orange slices
Sprinkles, for topping, optional

MANDARIN ORANGE WATERGATE SALAD

Mandarin oranges and maraschino cherries give this creamy Watergate salad a burst of color and flavor perfect for the holiday table.

Provided by ATREVINO02

Categories     Salad     Fruit Salad Recipes     Orange Salad Recipes

Time 2h15m

Yield 12

Number Of Ingredients 6



Mandarin Orange Watergate Salad image

Steps:

  • Mix pineapple, mandarin oranges, whipped topping, marshmallows, cherries, and coconut together in a bowl. Chill in refrigerator for 2 hours for flavors to blend.

Nutrition Facts : Calories 346.8 calories, Carbohydrate 61.5 g, Fat 10.5 g, Fiber 1.8 g, Protein 0.9 g, SaturatedFat 9.6 g, Sodium 87.6 mg, Sugar 46.8 g

2 (16 ounce) cans crushed pineapple, drained
2 (15 ounce) cans mandarin oranges, drained
2 (8 ounce) containers whipped topping (such as Cool Whip®)
1 ½ (10.5 ounce) packages miniature marshmallows
1 (4 ounce) jar maraschino cherries, sliced
½ (3.5 ounce) package shredded coconut

GINGER-CASHEW CHICKEN SALAD

I revamped an Asian-style chicken salad recipe to create this gingery, crunchy salad. Now it's a huge success when I serve it at ladies luncheons. -Shelly Gramer, Long Beach, California

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 17



Ginger-Cashew Chicken Salad image

Steps:

  • In a small bowl, whisk the first 7 ingredients until blended. Pour 3/4 cup marinade into a large shallow dish. Add chicken; turn to coat. Cover and refrigerate at least 3 hours. Cover and refrigerate remaining marinade., Preheat broiler. Drain chicken, discarding marinade in dish. Place chicken in a 15x10x1-in. baking pan. Broil 4-6 in. from heat 4-6 minutes on each side or until a thermometer reads 165°. Cut chicken into strips., Place spinach on a serving platter. Arrange chicken, oranges, cabbage, carrots and green onions on top. Sprinkle with chow mein noodles, cashews and sesame seeds. Stir reserved molasses mixture; drizzle over salad and toss to coat. Serve immediately.

Nutrition Facts : Calories 379 calories, Fat 18g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 533mg sodium, Carbohydrate 33g carbohydrate (16g sugars, Fiber 3g fiber), Protein 23g protein. Diabetic Exchanges

1/2 cup cider vinegar
1/2 cup molasses
1/3 cup canola oil
2 tablespoons minced fresh gingerroot
2 teaspoons reduced-sodium soy sauce
1 teaspoon salt
1/8 teaspoon cayenne pepper
4 boneless skinless chicken breast halves (6 ounces each)
SALAD:
8 ounces fresh baby spinach (about 10 cups)
1 can (11 ounces) mandarin oranges, drained
1 cup shredded red cabbage
2 medium carrots, shredded
3 green onions, thinly sliced
2 cups chow mein noodles
3/4 cup salted cashews, toasted
2 tablespoons sesame seeds, toasted

CITRUS SALAD

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 15m

Yield 8 to 10 servings

Number Of Ingredients 9



Citrus Salad image

Steps:

  • For the dressing: Add the oil, orange juice, honey, vinegar and mustard to a mason jar and shake to mix.
  • For the citrus salad: Carefully cut off the peel of the oranges and limes to remove the pith, then slice.
  • Layer the orange and lime slices on a plate and sprinkle over the radishes. Drizzle with some of the dressing and top with the mint leaves.

3 tablespoons olive oil
1 tablespoon orange juice
2 teaspoons honey
1 1/2 teaspoons champagne vinegar
1 teaspoon Dijon mustard
6 to 7 oranges, preferably a mix of regular and blood oranges (or just regular oranges)
4 limes
12 radishes, sliced
Handful fresh mint leaves

CHRISTMAS SALAD

Not only does this colorful salad double as a beautiful centerpiece for your holiday buffet table, it also solves the problem of soggy lettuce. The citrus dressing goes in a bowl and the salad is arranged around the dressing to look like a wreath. Guests can serve themselves and drizzle on the dressing as desired.

Provided by Food Network Kitchen

Time 30m

Yield 8 to 10 servings

Number Of Ingredients 13



Christmas Salad image

Steps:

  • Line a plate with parchment. Toss the pecans with the pumpkin pie spice, 1/4 teaspoon salt and a few grinds of black pepper in a small bowl. Add the mixture to a small nonstick skillet and heat over medium heat, tossing frequently, until the spices begin to brown and become fragrant, 1 to 2 minutes. Drizzle in 1 tablespoon of the honey and cook, stirring constantly, until the honey begins to caramelize and the pecans are well coated, 1 to 2 minutes. Transfer to the prepared plate, making sure the pecans are in an even layer and not stacked on top of each other. Let cool completely, about 20 minutes.
  • Meanwhile, place a small bowl that can hold 1 cup of salad dressing in the center of a large platter. Toss the arugula, frisee and radicchio in a large bowl. Spread the lettuce mixture in a circle to resemble a wreath around the bowl on the platter.
  • Slice both ends off one of the oranges and set the fruit flat-side down on a cutting board. With a paring knife, slice the peel and the pith off in sections, following the shape of the orange. Remove whole segments by cutting towards the center of the orange along a membrane. Then slice along the adjacent membrane to release the segment. Place the segments in a small bowl. Squeeze the juice from the remaining membranes into a medium bowl.
  • Halve the remaining orange and squeeze the juice into the medium bowl (you should have about 1/3 cup). Whisk in the vinegar, Dijon, remaining 1 tablespoon honey, 1/4 teaspoon salt and a few grinds of black pepper. Whisking constantly, slowly drizzle in the olive oil until emulsified. Pour the dressing into the bowl in the center of the platter.
  • To serve, scatter the honeyed pecans, orange segments, pomegranate seeds and feta cheese over top of the lettuce wreath.

1 cup pecan halves
1/4 teaspoon pumpkin pie spice
Kosher salt and freshly ground black pepper
2 tablespoons honey
5 ounces baby arugula
2 heads frisee, roughly chopped
1/2 head radicchio, thinly sliced
2 navel oranges
2 tablespoons champagne vinegar
2 tablespoons Dijon mustard
1/2 cup olive oil
1/2 cup pomegranate seeds
1 ounce feta cheese, crumbled

KARDEA'S CHEF'S SALAD

This salad could be a meal in itself! It's my version of a chef's salad with so many yummy things including browned country ham (for a Low Country spin), homemade croutons, and a creamy herb-buttermilk ranch.

Provided by Kardea Brown

Categories     side-dish

Time 45m

Yield 8 to 12 servings

Number Of Ingredients 25



Kardea's Chef's Salad image

Steps:

  • For the Buttermilk Ranch Dressing: Stir together the buttermilk, mayonnaise, sour cream, chives, dill, lemon juice, garlic powder, onion powder, salt and pepper in a medium bowl. Cover and refrigerate until ready to serve.
  • Assemble the salad: Arrange the lettuce, Sourdough Croutons, tomatoes, Cheddar, carrots, cucumbers, onion, eggs and ham on a serving platter. Drizzle with desired amount of buttermilk ranch dressing.
  • Preheat the oven to 375 degrees F. Toss the bread cubes, olive oil, Parmesan, Italian seasoning, garlic powder and pepper on large rimmed baking sheet. Bake until the bread begins to brown, 10 minutes. Stir and bake until the croutons are browned and crispy, 5 minutes more. Set aside to cool completely.

3/4 cup whole buttermilk
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh dill
1 teaspoon fresh lemon juice
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1 large head green leaf lettuce, chopped (8 cups)
3 cups Sourdough Croutons (see recipe below)
2 cups cherry tomatoes, halved
1 cup shredded sharp Cheddar
1 cup julienned carrots (see Cook's Note)
1 cup julienned cucumbers
1/2 cup thinly sliced red onion
3 hard-cooked eggs, sliced
2 slices country ham, browned and chopped (see Cook's Note)
3 cups cubed sourdough bread (stale bread is best)
2 tablespoons olive oil
1 tablespoon grated Parmesan (from a can; not fresh)
1 teaspoon Italian seasoning
1/4 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper

CHINESE CHICKEN SALAD

Ellen Chao from Manhattan Beach, CA, writes: "I make this salad when I entertain guests. It looks impressive and tastes delicious. My kids love it, too - especially with the fried wonton skins." When chicken Caesar loses appeal, this salad, with its soy dressing and fried wontons, is a substitute worth the betrayal.

Provided by Ellen Chao

Categories     Chicken     Herb     Nut     Soy     Vegetable     Kid-Friendly     Lunch     Pea     Cabbage     Gourmet     California     Dairy Free     Peanut Free     Kosher     Small Plates

Yield Makes 6 to 8 main-course servings

Number Of Ingredients 22



Chinese Chicken Salad image

Steps:

  • Make fried wontons:
  • Cut wonton wrappers into 1/2-inch-wide strips and separate on paper towels.
  • Heat 3/4 inch oil in a wide 3-quart heavy saucepan over moderate heat until it registers 350°F on thermometer. Fry strips, 5 or 6 at a time, gently turning over once with a slotted spoon, until just golden, 15 to 30 seconds per batch (some strips will fold and curl). Transfer to paper towels to drain, then season with salt.
  • Make salad:
  • Cook snow peas in a 4-quart pot of boiling salted water until crisp-tender, about 1 1/2 minutes. Transfer with a slotted spoon to a bowl of ice and cold water to stop cooking, then drain in a colander and pat dry. Cut diagonally into 1-inch-wide pieces and put in a large bowl with cabbage and romaine.
  • Whisk together soy sauce, lemon juice, sugar, vinegar, salt, and pepper in a small bowl, then add sesame oil and vegetable oil in a slow stream, whisking until sugar is dissolved and dressing is combined well. Toss chicken and scallions with 1/3 cup of dressing in another large bowl. Whisk remaining dressing (it will separate), then add cabbage mixture, cilantro, almonds, and sesame seeds to chicken and toss with enough remaining dressing to coat. Sprinkle with wontons (if using).

For fried wontons (optional)
20 square wonton wrappers, thawed if frozen
About 2 1/2 cups vegetable oil
For salad
1/2 pound snow peas, trimmed 1 lb Napa cabbage, cored, then cut crosswise into 1/3-inch-wide strips (about 6 cups)
1 pound Napa cabbage
1 (1-lb) head of romaine, torn into bite-size pieces (about 8 cups)
1/4 cup soy sauce
1/4 cup fresh lemon juice
2 tablespoons sugar
1 tablespoon distilled white vinegar
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon Asian sesame oil
1/4 cup vegetable oil
6 cups coarsely shredded cooked chicken (from a 2 1/2-lb rotisserie chicken)
1/2 cup chopped scallions
1/2 cup chopped fresh cilantro
1/2 cup sliced almonds, toasted
2 tablespoons sesame seeds, toasted
Special Equipment
a deep-fat thermometer (if making wontons)

MARY LOU'S MANDARIN SALAD

Number Of Ingredients 13



MARY LOU'S MANDARIN SALAD image

Steps:

  • Cook almonds and sugar over low heat stirring constantly until sugar in melted and almonds are coated (ML always needs more sugar) Cool and break apart. Store at room temp. ******* Shake and refrigerate next 6 ingredients for sweet & sour dressing. ******* Mix next 6 ingredients with almonds and dressing. You can substitute pineapple and water chestnuts for oranges or add an extra can of oranges if you want it to go further. Serves 5

1/4 C sliced almonds
1 - T + 1 tsp sugar
1/4- C oil
2 - T sugar
2 - T vinegar
1 - T parsley
1/2 -tsp salt
dash of red pepper sauce
1/4 - head lettuce (bite sized pieces)
1/4 - bunch romaine ( bite sized pieces)
1 - can mandarin oranges
1 - C sliced celery
kewi fruit

MANDARIN SALAD

"You can keep the oranges and french-fried onions in your pantry to prepare this refreshingly different salad when unexpected company shows up at the door," comments Elsie Maurillo, Atkinson, New Hampshire. "It goes equally well with beef, pork or poultry or fish."

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 8-10 servings.

Number Of Ingredients 4



Mandarin Salad image

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.

Nutrition Facts :

1 can (15 ounces) mandarin oranges
1/2 cup mayonnaise
10 cups torn salad greens
1 can (2.8 ounces) french-fried onions

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