Mandarin Salad | Ep. 38 | Cooking in the Community Kitchen

A salad that will brighten your kitchen and your day! Judy makes this filling and refreshing salad with a pop of citrus (anyone else needing Vitamin C and D as we head into winter?!). She also shows you one of her classic tricks for tossing the salad, one you won't want to miss. What other fruits would you add or substitute? Let us know! ENJOY!

Community Kitchen is a non-profit organization that focuses on education and nutrition. Cooking in the Community Kitchen showcases simple recipes with a featured ingredient from the Good Food Box.

Ingredients

  • 1 Bag or Box of Spring Mix Greens

  • 1-11 ounce can mandarin oranges

  • 1/2 cup dried cranberries

  • 1/3 cup sliced almonds or pecans

  • 1 Orange-juice and zest

Orange Dressing

  • 1/4 cup Orange juice concentrate-No water

  • Juice from 1 orange

  • 1/2 tsp. orange zest

  • 1/4 cup olive or vegetable oil

  • 2 Tbsp. sugar or Honey

  • 1 Tbsp. Apple Cider vinegar or white vinegar

  • 1 tsp. poppy seeds or black sesame seeds (Optional)

  • Salt & Pepper to taste

Preparation

In a large bowl, toss salad greens, mandarin oranges, cranberries and almonds.

Zest and juice one orange. In a mason jar or blender bottle, combine, orange juice concentrate, juice from the orange, orange zest, olive oil, vinegar, sugar, and poppy seeds.Shake well. 

Taste, adjust seasoning-add salt and fresh ground pepper.

Pour over salad just before serving. Toss until well coated. Enjoy!

Brittney Nordin