Mandarin Salad


Summer is for eating healthy, right? Easier said than done. Between fairs, food trucks and cookouts, I’ve been loading up on all the wrong foods. Wouldn’t it be nice if people brought salads to potlucks that were actually healthy? (read: NOT 60% bacon and/or ranch, likely both).

Here’s a good, simple alternative to try out.  🙂 Enjoy!

Mandarin Salad


  • 1 bag spring mix greens (or spinach)
  • 1 15 oz can mandarin oranges, rinsed
  • 1/2 red onion, chopped
  • 1 cup sliced almonds
  • 1/4 cup sugar
  • Red wine vinaigrette

Red Wine Vinaigrette:

  • 1/3 cup red wine vinegar
  • 1/2 cup olive oil
  • 1 tablespoon sugar
  • Optional: 1 teaspoon dijon mustard or 1 clove minced garlic


  1. To toast almonds: heat almonds and sugar over medium high heat for about 3 minutes, stirring occasionally until sugar is melted.
  2. Lay almonds out to cool on wax paper.
  3. Make salad dressing by whisking red wine vinegar, oil, sugar and mustard together in a bowl.
  4. Toss greens and onions, then add mandarin oranges and almonds. Drizzle lightly with dressing.