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Mandarin Salad


This refreshing salad is compliments of The Junior League of Denver's "Colorado Cache" cookbook. It can also be found on page 69 of West of the Rockies.



  • 1/2 cup sliced almonds
  • 3 tbsp. sugar
  • 1/2 head iceberg lettuce
  • 1/2 head Romaine lettuce
  • 1 cup celery, chopped
  • 2 whole green onions, chopped
  • 1 (11 ounce) can mandarin oranges, drained


  • 1/2 tsp. salt
  • dash of pepper
  • 1/4 cup vegetable oil
  • 1 tbsp. parsley, chopped
  • 2 tbsp. sugar
  • 2 tbsp. vinegar
  • dash of hot pepper sauce


  • In a small pan over medium heat, cook almonds and sugar, stirring constantly until almonds are coated and sugar dissolved.  Watch carefully as they will burn easily.  Cool and store in air-tight container.
  • Mix all dressing ingredients and chill.
  • Mix lettuces, celery and onions.
  • Just before serving, add almonds and oranges.  Toss with the dressing.

Yield: 4 to 6 servings

Read a JSL member’s review of this recipe here.

Nutrition Information

Nutrition information calculated using My Fitness Pal.  Serving size is considered 1/5 of a recipe.

Per serving:

Calories: 302
Fat: 17.4 g
Cholesterol: 0.0 mg
Sodium: 275.3 mg
Potassium: 384.7 mg
Carbohydrates: 32.7 g
Fiber: 4.1 g
Sugar: 26.9 g
Protein: 4.6 g
Vitamin A: 43.3% D.V.
Vitamin C: 15.2% D.V.
Calcium: 7.5% D.V.
Iron: 8.9% D.V.

Percent Daily Value based on a 2,000 calorie/day diet.