Mandarin Salad

Recipe Adapted from my beloved Betty Crocker Cookbook

1I remember having this salad for the first time at a summer company picnic over 20 years ago. One of the co-worker's wives made it and I never got the recipe. Fortunately, just a couple years later I found it in my beloved Betty Crocker cookbook and have been making it ever since.


  • 1/4 head of Iceberg lettuce, cut into bite-size pieces
  • 1/4 head of Romaine lettuce, cut into bite-size pieces
  • 1 (11 oz) can mandarin orange segments, drained and chilled
  • 2 stalks of celery, sliced diagonally into thin slices
  • 2 green onions, white and green part, sliced diagonally into thin slices
  • 1/4 cup sliced almonds
  • 1 tablespoon sugar

  • Sweet and Sour Dressing Ingredients for Salad:
  • 1/4 cup vegetable or canola oil
  • 2 tbs rice wine vinegar or white vinegar
  • 2 tbs sugar
  • 1 tbs of fresh chopped parsley or 1 tsp dried parsley
  • 1/2 tsp salt
  • freshly ground pepper
  • pinch of red pepper flakes or a dash of red pepper sauce


  1. In a small bowl with a lid, add all of the salad dressing ingredients and shake well. Cover and refrigerate. Can be made a couple of days in advance.
  2. In a small saucepan over low heat, cook almonds in sugar until sugar is completely melted and the almonds are coated. Cool completely and break apart. Set aside and store at room temperature.
  3. In a salad bowl, add lettuce, celery, green onions, and oranges. Toss lightly. Cover and refrigerate if not serving immediately.
  4. Right before serving, add almonds and dressing until greens are well coated. Serve immediately.


- Add a few fresh sliced strawberries for a punch of color. Fresh pineapple is also very good in this recipe.

- Add some crispy rice noodles or crispy wonton if desired.


-  Salad can be made ahead of time (no more than 8 hours for it to taste fresh), adding in almonds and dressing just before serving.


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