Betsy's Mandarin Orange Salad

Betsy's Mandarin Orange Salad

116 Reviews 9 Pics
  • Prep

    25 m
  • Ready In

    25 m
Recipe by  DOREENB

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

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Adjust Servings

Original recipe yields 5 servings



  1. In a jar with a tight fitting lid, combine the oil, vinegar, sugar, parsley, salt and pepper. Cover and shake well. Refrigerate until use.
  2. 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.
  3. In a large bowl, toss together the lettuce, celery, oranges, almonds and dressing until evenly coated.

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Reviews (116)

Rate This Recipe


Awesome Salad! I did add/ change it a bit to suit my liking. I made it equal parts oil/vinegar and reduced it to 1/4 c. This kept all of the flavor and just made it less oily. Make sure you constantly stir those almonds and as soon as they are slightly brown, get them out... they can burn quickly. I recommend spraying a small dish with cooking spray to pour the almonds on and allow to cool before breaking up, otherwise, the sugar makes them stick to the surface. Recommend using 1/2 red onion- a whole onion just seems to be too much. I also added dried cranberries and used bagged green romaine lettuce. Delicious!



Excellent taste! Recommendations: add a teaspoon or two of the orange juice from the can into the almonds when you put them in the pan. Cook on low heat and stir often for 5-8 minutes, cool quickly when they brown; they come out wonderful! I make extra to snack on later because they are THAT good! Another thing I do is soak the chopped onions first, as it reduces the OVER-ONIONED flavor and throw the entire dressing (along with the pre-soaked and drained onions) into the blender. The dressing comes out perfect!



This is one of the best salads I've tried on this site-I loved it as did my husband. Surprisingly, I loved the almonds and I typically hate them. I didn't add the celery (personal preference), used green lettuce rather than red, and halved the entire recipe. As most salads of this sort (in my opinion), it doesn't necessarily keep very well so don't toss the dressing until you're almost ready to serve. Wonderful! Thanks! :)

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Amount Per Serving (5 total)

  • Calories
  • 397 cal
  • 20%
  • Fat
  • 26.8 g
  • 41%
  • Carbs
  • 38.2 g
  • 12%
  • Protein
  • 4 g
  • 8%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 509 mg
  • 20%

Based on a 2,000 calorie diet



previous recipe:

Almond Mandarin Salad


next recipe:

Spinach and Mandarin Orange Salad