Spinach Mandarin Orange Salad Recipes

SPINACH MANDARIN SALAD WITH HONEY BALSAMIC DRESSING

Steps:

• Preheat oven to 350°F. Place almonds on a baking sheet and toast for 7-9 minutes. Chop or pound almonds into small pieces. (Place in a plastic bag and use a wood spoon to pound.)
• Combine all salad ingredients in a medium bowl. Place ingredients for dressing into a high powered blender and blend on high until smooth. If dressing is too thick, add a small amount of water to thin out.
• Add desired amount of dressing to salad and toss just before serving. Enjoy!

SPINACH SALAD WITH MANDARIN ORANGES AND WALNUTS

Steps:

• Lay the Del Monte Mandarin Orange sections out on paper towels to drain.
• Combine the lemon juice, salt, pepper, mustard and shallots in a large bowl. Whisk until the salt is dissolved. Slowly whisk in both oils until blended and thickened.
• Pile the spinach on top of the dressing and add the Del Monte Mandarin Orange sections and the walnuts. Toss until the leaves are slightly wilted and coated with the dressing.

BABY SPINACH SALAD WITH MANDARIN ORANGE AND RED ONIONS

Steps:

• Arrange spinach leaves on a large platter or individual salad plates. Top with mandarin sections and chopped red onion. Whisk together marmalade and vinegar. Stream oil into dressing while continuing to whisk.
• When you are ready to serve, pour the dressing over salad and season with salt and pepper.

SPINACH MANDARIN ORANGE SALAD

Steps:

• Toss together spinach, mandarin slices, and almonds.
• Whisk together the vinaigrette ingredients. Add as much dressing as you'd like to the salad, and toss. Store any leftover dressing in the fridge, and use within a month.
• Serve salad immediately.
• Make Ahead: Toss together all the salad ingredients up to 2-3 days ahead of time. Add the dressing immediately before serving.

MANDARIN ORANGE SPINACH SALAD

Steps:

• In a jar with a tight-fitting lid, combine the first five ingredients; shake well. Set aside. In a skillet, cook and stir the almonds and sugar over medium heat until sugar is melted and almonds are coated, 5-7 minutes. Spread on foil to cool completely., In a large salad bowl, combine the romaine, spinach, celery and onions. Add oranges and sugared almonds; toss gently. Shake dressing; drizzle over salad and toss to coat.

MANDARIN ORANGE AND SPINACH PASTA SALAD

Steps:

• Cook pasta per package instructions. Drain and set aside.
• Meanwhile, add all the ingredients for the dressing in a mason jar with lid. Shake well until combined.
• In a large bowl toss pasta with spinach, dried cranberries, walnuts and oranges.
• Before serving drizzle desired amount of dressing over salad and toss to coat.

MANDARIN ORANGE VINAIGRETTE SALAD DRESSING

Steps:

• Gather the ingredients.
• Place the cider vinegar , mandarin orange juice, red wine vinegar (or balsamic vinegar), brown sugar, shallots, and kosher salt in a blender. Pulse to combine the ingredients.
• While the blender is running, very slowly add olive oil in a steady stream through the top opening of the blender.
• Transfer to a salad cruet or jar with a lid.
• Refrigerate any leftover vinaigrette for up to one week. After that, throw out any unused portion of this salad dressing.
• Enjoy.

MANDARIN ORANGE SPINACH SALAD

Steps:

• In a jar, combine all ingredients for the dressing.
• Shake well and refrigerate for at least one hour to blend flavours.
• (I make it the night before) In a heavy skillet, cook almonds and sugar over medium heat until sugar melts and coats almonds, stirring frequently.
• Cool.
• Break apart if necessary.
• In large bowl, combine spinach, celery and green onions.
• Just before serving, add almonds and orange segments.
• Toss gently.
• Pour dressing over salad and toss.
• P.S.I always double the amount of almonds because they really add a wonderful flavour to the salad-- and because some mysteriously disappear before they make it to the salad!

SPINACH SALAD WITH MANDARIN ORANGES RECIPE

Steps:

• Mix the vinegar, sugar, water, butter, and salt together in a saucepan, then bring to a boil.
• Cook and stir until the sugar dissolves and the mixture is bubbling. Remove from heat and cool to room temperature for about 1 hour.
• Whisk the egg into the dressing, then return the saucepan to low heat and simmer for 5 to 10 minutes until the dressing thickens.
• Combine the spinach, mushrooms, mandarin oranges, almonds, bacon, red onion rings, and croutons in a large bowl.
• Pour the dressing over the salad. Toss to coat.
• Serve and enjoy!

MANDARIN ORANGE SALAD

Steps:

• In a jar or salad dressing container, combine the 1/4 cup oil, 2 Tbs sugar, 2 Tbs vinegar, 1/2 tsp salt, a dash of pepper and a dash of hot sauce. Whisk to combine and stir up / shake right before serving as the oil and vinegar will separate.
• Heat a dry pan over medium high heat on your stovetop. Add 1/4 cup sliced almonds to the pan and move pan in circular motions so the nuts move around and get toasted evenly. Keep an eye on the almonds so they don't burn! Once toasted and fragrant, transfer the toasted nuts to a cup or plate until you're ready to assemble your salad.
• Combine 16 oz fresh spinach with 1 15oz can drained mandarin oranges in a large salad bowl. Add the toasted almonds to the salad. Add as much dressing as desired to the salad and toss to evenly coat the spinach leaves.
• Serve immediately!

MANDARIN ORANGE SALAD WITH CHICKEN AND LEMON GINGER DRESSING

Steps:

• Add all ingredients to a blender and pulse until well emulsified and ginger and garlic are finely minced. Pour into an airtight container and all to rest in refrigerator while preparing salad (shake or stir before adding to salad).
• Heat about 3/4 to 1-inch of oil in a skillet to 360 degrees (maintain this temperature, reduce heat as needed). Add just enough wonton strips without overcrowding. Fry just until halfway cooked, then using metal tongs (grabbing as many as you can at once) rotate to opposite side and cook until just lightly golden. Remove and drain on a plate lined with paper towels. Immediately sprinkle lightly with cinnamon and salt before they dry.
• Add all salad ingredients to a large salad bowl and toss. Drizzle with dressing and gently toss. Top each serving with desired amount of wonton strips and optional sesame seeds. Serve immediately.

SPICY MANDARIN SPINACH SALAD

Steps:

• Combine reserved liquid from mandarin oranges, canola oil, olive oil, mustard, cloves, and Chinese five-spice powder in a jar with a tight-fitting lid; seal jar and shake vigorously until the dressing emulsifies.
• Melt butter in a saucepan over medium heat. Stir pecans and sugar into the butter; let simmer until hot, 1 to 2 minutes. Season the pecans with rosemary and cayenne pepper; continue cooking another 1 to 2 minutes. Remove from heat and drain pecans on a plate lined with paper towels.
• Toss spinach leaves and green onion together in a large mixing bowl; top with mandarin oranges and pecans. Drizzle dressing over the salad to serve.

MANDARIN ORANGE AND SPINACH SALAD

Steps:

• Make the candied almonds by heating the almonds and 3 tbsp sugar in a pan on medium heat. Stir the mixture regularly as the sugar melts and the almonds toast and brown. Once the sugar is completely melted and coated over the almonds, remove from the heat. Pour the candied almonds on a small sheet of aluminum foil and spread out. Once the almonds are cooled, break them apart and set aside.
• Make the dressing by mixing the oil, vinegar, remaining sugar, parsley, salt, hot sauce and ground pepper.
• Toss spinach, celery, green onions, mandarin oranges and candied almonds with the dressing.
• Serve immediately.

ORANGE CHICKEN SPINACH SALAD

Steps:

• In a large bowl, combine the first five ingredients. In a small bowl, whisk orange juice, vinegar, oil, Italian seasoning, garlic and salt until blended. Drizzle over salad and toss to coat. Top with cheese.

MANDARIN PASTA SPINACH SALAD WITH TERIYAKI DRESSING

Steps:

• Cook pasta according to package instructions, drain and rinse with cold water. Set aside.
• While pasta is boiling, prepare the dressing. In a jar combine all dressing ingredients. Cover and shake to combine. Chill until ready to use.
• In a large bowl toss together pasta, spinach, raisins, nuts, mandarin oranges, and cilantro. Just before serving pour dressing over salad, toss, and serve.

SALMON, SPINACH MANDARIN ORANGE SALAD

Steps:

• Divide spinach between two plates
• Arrange salmon, orange segments and blackberries, scallions, and pumpkin seeds over the spinach on each plate
• Whisk together lime juice, sesame oil, and honey, and drizzle over each salad.

SPINACH SALAD RECIPE WITH MANDARIN ORANGES RECIPE:

Steps:

• In a salad bowl, place the mandarin oranges, Craisins, and pomegranate seeds. Top with the prepared spinach leaves. Cover with plastic wrap and refrigerate until ready to serve.
• Into a container with a tight-fitting lid, add the olive oil, vinegar, Dijon mustard, cashews, salt, and pepper. Shake until oil is emulsified; set aside.
• When ready to serve, gently toss the prepared spinach salad with a little of the prepared dressing. NOTE: You probably will need to shake the dressing again before tossing.
• Any remaining dressing will keep well in the refrigerator. Store, covered, in the refrigerator. Dressing will keep approximately 7 to 10 days.
• Serve at room temperature.
• Do Not Overdress Your Salads - Too much salad dressing will weight down the salad ingredients and mask their flavors. The dressing's role is to highlight not to overpower the salad ingredients. A general rule is 1/4 cup of dressing for 6 cups of greens. As soon as your spinach salad is mixed, taste a leaf to see if there is sufficient dressing. If not, drizzle some more over the salad, a tablespoon at a time; toss and taste again.
• Makes 2 servings.

VEGAN SPINACH SALAD: MANDARIN ORANGE

Steps:

• There are a few different options for raspberry vinaigrette dressing. Walmart sells a fat-free (oil-free) version in their salad dressing isle by Maple Grove Farms. Grocery stores that carry Panera salad dressings have an oil-free version in their produce section. Included at the bottom of this page is a link for a recipe to make your own.
• Toss all ingredients together and serve!

SPINACH, BACON, FETA AND MANDARIN ORANGE SALAD

Steps:

• Combine all dressing ingredients in a small container or jar. Shake, shake, shake and put in the fridge to chill. 30 minutes should do it.
• Combine all salad ingredients. Toss with a few tablespoons of dressing and serve! (you will not use alls the dressing - just add a tablespoon at a time). Do not toss until you are ready to eat...this salad wilts quickly1

BACON AND MANDARIN ORANGE SPINACH SALAD

Steps:

• Combine salad ingredients and toss to mix well. Combine dressing ingredients and heat until warm. I put my dressing in a small pitcher like a cream pitcher and let each person add the amount they want at the table. Salad will keep in the fridge for a couple days without dressing.

SPINACH SALAD WITH MANDARIN ORANGES

Steps:

• Whisk together the vinegar, honey, and mustard. Slowly whisk in the oil until blended. Season with salt and pepper to taste.
• On a large platter arrange the spinach with all the toppings on top. Drizzle the dressing over the salad. Lightly season the salad with salt and pepper to taste. Serve immediately.

MANDARIN SPINACH SALAD

Steps:

• Combine nuts, cinnamon sugar, butter in microwaveable pie plate sprayed with cooking spray; spread evenly onto the bottom of the pie plate. (Substitute avocado oil for the butter if trying to keep the recipe vegan.)
• Microwave on HIGH 1 to 1 1/2 minutes or until nuts are toasted, stirring every 30 seconds.
• Mix lettuce and spinach and spread into a large serving bowl.
• Layer diced celery, green onions, and red bell pepper on top.
• Add toasted almonds.
• Drain mandarin orange segments and add to salad.
• Top with chopped Gala apples and, if desired, sliced kiwis or strawberries.
• Mix avocado oil, vinegar, salt, sugar, parsley, pepper and red pepper sauce in a jar with a tight lid.
• Shake mixture vigorously and refrigerate.
• Add to salad when ready to serve.

SPINACH AND MANDARIN ORANGE SALAD

Steps:

• Mix vinegar, sugar, water, butter, and salt together in a saucepan; bring to a boil. Cook and stir until sugar dissolves and mixture is bubbling, about 1 minute. Remove from heat and cool to room temperature, about 1 hour.
• Whisk egg into dressing; return saucepan to low heat and simmer until dressing thickens, 5 to 10 minutes.
• Combine spinach, mushrooms, mandarin oranges, almonds, bacon, red onion rings, and croutons in a large bowl; pour dressing over salad. Toss to coat.

SPINACH SALAD WITH MANDARIN ORANGES

Steps:

• Begin with fresh baby spinach. This leafy green is packed with iron and comes thoroughly washed, which makes it so simple to just open and pour.
• Add dried cranberries (Craisins) to the baby spinach.
• Next, add some natural sweetness. Drain and rinse 1 can of mandarin orange segments. I usually purchase them in either water or light syrup.
• Sprinkle with sunflower kernels a salty crunch.
• Finally, top with fresh goat crumbled cheese.

SPINACH SALAD WITH MANDARIN ORANGES AND WALNUTS

Steps:

• Bacon can be substituted with vegetarian bacon or fried turkey bacon.
• Drain the can of Mandarin Oranges, reserve syrup, or fresh mandarin oranges can be used with some orange juice for the dressing
• Add the chopped walnuts to a skillet and place over medium-high heat, stirring occasionally until fragrant, about two minutes.
• Remove from pan and wipe clean.
• Fry the bacon until crispy and let drip off a plate with paper towel. Let cool.
• Toss in a large bowl spinach leaves, mandarines, bacon bits, sliced or chopped red (green onions) and the walnuts.
• Combine all dressing ingredients and pour over salad. Serve immediately.
• Plain Salad will keep in the fridge covered for a couple days without the dressing.

BLUEBERRY SPINACH SALAD

Steps:

• Combine spinach, drained Mandarin oranges, chopped pecans, red onion, and goat cheese in a salad bowl.
• Right before serving, drizzle salad dressing over the salad; lightly add fresh ground pepper. Toss lightly and serve.