Mandarin Orange Salad
Mandarin Orange Salad is a fresh, colorful mix of tender greens, juicy mandarins, toasted almonds, and a bright citrus dressing that comes together in minutes. Perfect for weeknight dinners, picnics, or holiday tables, this vibrant salad balances sweet, tangy, and crunchy in every bite.
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Servings: 4
Calories: 187kcal
Ingredients
For the dressing
- ¼ cup (60 ml) olive oil
- 3 tablespoon red wine vinegar
- ¼ cup (60 ml) orange juice
- 1 teaspoon Dijon mustard
- Zest of half an orange
- 1 tablespoon chia seeds
For the salad
- 5 ounces (150 g) mixed greens, or just baby spinach
- 1 can (10.5 oz / 300 g) mandarin oranges
- ¼ cup (25 g) almond flakes
- ¼ cup (25 g) cranberries
- 6-8 fresh basil leaves, torn by hand
- 1 tablespoon fresh mint, roughly chopped
- Pinch of salt
Instructions
- Start by making the dressing. In a medium jar, add the olive oil, red wine vinegar, orange juice, Dijon mustard, orange zest and chia seeds. Whisk well until combined.¼ cup olive oil3 tbsp red wine vinegar¼ cup orange juice1 teaspoon Dijon mustardZest of half an orange1 tablespoon chia seeds
- In a large bowl, add the mixed greens, mandarin oranges, almond flakes, cranberries, basil and mint.5 ounces mixed greens1 can (10.5 oz / 300 g) mandarin oranges¼ cup almond flakes¼ cup cranberries6-8 fresh basil leaves1 tablespoon fresh mintPinch of salt
- Pour the dressing over the salad and toss well until well coated. Serve immediately.
Notes
- You can use fresh mandarines instead of canned; soak them in orange juice or in the salad dressing itself for 5 minutes before adding to the salad.
- This salad gets soggy quite quickly so it’s best enjoyed immediately.
Nutrition
Calories: 187kcal | Carbohydrates: 6g | Protein: 2g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Sodium: 25mg | Potassium: 167mg | Fiber: 2g | Sugar: 2g | Vitamin A: 525IU | Vitamin C: 18mg | Calcium: 47mg | Iron: 1mg