Almond & Mandarin Orange Salad
I got this delicious recipe from my salad-hunting sister. She's always coming up with a new recipe. This particular salad struck the whole family; it's become a standby for us all.
I got this delicious recipe from my salad-hunting sister. She's always coming up with a new recipe. This particular salad struck the whole family; it's become a standby for us all.
- 2 tablespoons olive oil
- 1/4 teaspoon paprika
- 1/4 teaspoon ground mustard
- 1/4 teaspoon celery salt
- 1 tablespoon white wine vinegar
- 5 ounces spring mix salad greens
- 11 ounces mandarin orange drained
- 6 green onions sliced
- 3/4 cup slivered almonds
- 1/2 cup bacon crumbled cooked
- vinaigrette:
- 1 tablespoon honey plus 1-1/2 teaspoons
- Carbohydrate 12.4878168773332 g
- Cholesterol 12.6933333333333 mg
- Fat 16.3885836385489 g
- Fiber 3.65065787878129 g
- Protein 6.16969311505863 g
- Saturated Fat 3.4800706231909 g
- Serving Size 1 1 Serving (131g)
- Sodium 165.014041501015 mg
- Sugar 8.83715899855187 g
- Trans Fat 1.38006661282061 g
- Calories 213 calories
Step-by-step
- In a large bowl, combine the first five ingredients.
- In a small bowl, whisk the remaining ingredients; pour over salad and toss to coat.
Standard green salads rely on heavy cream dressings or dull oil-and-vinegar pours that drown tender leaves. This configuration operates differently through a targeted emulsion of olive oil, white wine vinegar, honey, and dry spices. Most home cooks fail here by dumping all components into a jar and shaking once. That shortcut yields an unstable suspension that breaks instantly upon contact with moisture. Proper emulsification requires whisking the olive oil into the vinegar and honey in a thin, steady stream for at least 45 seconds to build physical cohesion. Visually, the mixture must transform from translucent layers into an opaque, pale gold liquid before touching any greenery. Without this binding step, the oil coats the spring mix unevenly, leaving pools of fat at the bottom of the bowl while greens remain bone-dry. Toast the slivered almonds in a dry skillet over medium heat for four minutes until fragrant, stirring constantly to prevent scorching. Drain the canned mandarin oranges thoroughly in a fine-mesh colander for ten minutes to eliminate excess canning liquid that would otherwise dilute the dressing. Combine the spring mix, sliced green onions, and crumbled bacon only after the dressing achieves total homogenization. Toss the ingredients gently using large servers just two minutes before service to preserve the crisp texture of the greens. For safe storage, keep undressed greens and toasted almonds in airtight containers at room temperature for up to 24 hours, but discard any fully dressed leftovers within two hours because salt draws out cellular water rapidly.
