A vibrant and refreshing salad bursting with sweet citrus, tangy cranberries, and salty feta, all tossed in a light and zesty vinaigrette. Perfect as a light lunch, side dish, or a flavorful complement to your favorite protein.
Ingredients:
For the Salad:
- 6 cups mixed greens (spinach, arugula, spring mix, or a combination)
- 1 cup canned mandarin oranges, drained well (segments or pieces)
- ½ cup red onion, thinly sliced or finely diced
- ½ cup sliced almonds, toasted (optional but recommended for enhanced flavor and texture)
- ¼ cup dried cranberries (or substitute with craisins or dried cherries)
- ¼ cup crumbled feta cheese (optional, can substitute with goat cheese or omit for vegan)
- Optional: Crispy wonton strips or candied pecans for added crunch
For the Dressing:
- ¼ cup extra virgin olive oil
- 2 tablespoons white wine vinegar (or apple cider vinegar, or lemon juice)
- 1 tablespoon honey (or maple syrup for a vegan option, or agave nectar)
- 1 teaspoon Dijon mustard (adds a tangy depth)
- Salt and freshly ground black pepper, to taste
Preparation:
Paso 1: Prepare the Greens: Thoroughly wash and dry the mixed greens. A salad spinner is your best friend here! If using larger greens like spinach, you might want to roughly chop them for easier eating. Place the greens in a large salad bowl.
Paso 2: Prep the Fruits and Veggies: Drain the mandarin oranges very well. Soggy oranges will make the salad watery. Thinly slice the red onion. If you find red onion too strong, soak the slices in ice water for 10 minutes to mellow the flavor.
Paso 3: Toast the Almonds (Optional but Recommended): Toasting almonds brings out their nutty flavor and adds a delightful crunch. You can toast them in a dry skillet over medium heat, stirring frequently until fragrant and golden brown (about 3-5 minutes). Alternatively, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, watching carefully to prevent burning. Let cool completely before adding to the salad.
Paso 4: Make the Dressing: In a small bowl or a jar with a lid, whisk together the olive oil, vinegar, honey (or maple syrup), Dijon mustard, salt, and pepper. Whisk vigorously until the dressing is emulsified and creamy. If using a jar, seal the lid tightly and shake well. Taste and adjust seasonings as needed. You might want to add a touch more honey for sweetness or vinegar for tanginess.
Paso 5: Assemble and Serve: Add the mandarin oranges, red onion, toasted almonds, dried cranberries, and feta cheese (if using) to the bowl with the mixed greens. Drizzle the dressing over the salad. Toss gently to combine, ensuring that all the ingredients are lightly coated. Serve immediately.
Why You’ll Love This Recipe:
- It’s Quick and Easy: This salad comes together in minutes, making it perfect for busy weeknights or a last-minute lunch.
- It’s Refreshingly Delicious: The combination of sweet, tangy, and savory flavors is incredibly satisfying.
- It’s Versatile: You can easily customize this salad to your liking by adding or substituting ingredients.
- It’s Healthy: Packed with vitamins, minerals, and antioxidants from the fruits, vegetables, and nuts.
- It’s Visually Appealing: The vibrant colors make this salad a feast for the eyes as well as the palate.
Sugerencias de presentación:
- Layer it Beautifully: For a more elegant presentation, layer the ingredients in a clear glass bowl, starting with the greens, then the oranges, onions, almonds, cranberries, and feta. Drizzle the dressing on top just before serving.
- Individual Servings: Divide the salad among individual plates or bowls for a more polished look.
- Garnish Thoughtfully: Sprinkle a few extra toasted almonds or a sprig of fresh mint on top for a final touch.
Consejos:
- Dressing Ahead: The dressing can be made ahead of time and stored in the refrigerator for up to a week. Bring it to room temperature and whisk well before using.
- Preventing Soggy Salad: To prevent the salad from becoming soggy, dress it just before serving. If you’re preparing it ahead of time, keep the dressing separate and toss it with the salad right before serving.
- Ingredient Substitutions: Feel free to experiment with different ingredients. Try using different types of nuts, dried fruits, or cheeses. You can also add grilled chicken, shrimp, or tofu for a heartier meal.
- Make it Vegan: Simply omit the feta cheese and use maple syrup or agave nectar in the dressing.
- Spice it Up: Add a pinch of red pepper flakes to the dressing for a touch of heat.
Tiempo de preparación: 15 minutes Tiempo de cocción: 5 minutes (for toasting almonds) Tiempo total: 20 minutes
Información nutricional: (Approximate, per serving. Varies depending on specific ingredients and serving size.)
- Calorías: 350-450
- Proteínas: 8-12g
- Sodio: 150-300mg (depending on feta and dressing)
Conclusión:
This Mandarin Orange Salad is a guaranteed crowd-pleaser. It’s the perfect balance of sweet, tangy, and crunchy, and it’s so easy to make. Whether you’re looking for a light lunch, a refreshing side dish, or a healthy meal option, this salad is sure to satisfy. Enjoy!
Preguntas y respuestas sobre esta receta:
Q1: Can I make this salad ahead of time?
A: Yes, you can prepare the individual components of the salad ahead of time. Wash and dry the greens, slice the red onion, toast the almonds, and make the dressing. Store each component separately in airtight containers in the refrigerator. However, it’s best to assemble and dress the salad just before serving to prevent it from becoming soggy.
Q2: I don’t have mandarin oranges. What else can I use?
A: No problem! You can substitute the mandarin oranges with other citrus fruits like clementines, oranges, or grapefruit segments. Canned pineapple chunks (drained well) would also work.
Q3: I’m allergic to nuts. What can I use instead of almonds?
A: If you’re allergic to nuts, you can omit them altogether or substitute them with other crunchy toppings like sunflower seeds, pumpkin seeds, or crispy chow mein noodles.
Q4: Can I add protein to make this salad a full meal?
A: Absolutely! Grilled chicken, shrimp, tofu, or chickpeas would all be excellent additions to this salad.
Q5: The red onion is too strong for my taste. How can I mellow it out?
A: A simple trick is to soak the sliced red onion in ice water for 10-15 minutes. This will help to remove some of the sharp, pungent flavor. Drain the onion well before adding it to the salad. Another option is to use pickled red onions for a milder and slightly tangy flavor.
