Sharon's Mandarin Orange Salad

From the Kitchen of: Sharon Basham

I have been making this salad for more than 20 years and it is truly great. This past Thanksgiving, I substituted dried cranberries and walnuts for the mandarin oranges and almonds. This salad is versatile - you can use a variety of fruit/nut combos and it's always delicious.

Mandarin Orange Salad

Salad Ingredients

  • 1/4 cup toasted, sugared almonds (I used to make these myself but now I buy these in the produce section - it's sort of like a crouton product - and is much easier)
  • 2 stalks celery, chopped
  • 2 scallions, thinly sliced
  • Romaine and iceberg lettuces mixed (I usually use a bag of butter lettuce mix but the original recipe calls for 1/4 head iceberg and 1/4 bunch romaine)
  • 1 11-oz can Mandarin orange segments, drained

Dressing Ingredients

  • 1/4 cup vegetable oil
  • 2 Tbs sugar
  • 2 Tbs white wine vinegar
  • 1 Tbs fresh snipped parsley
  • 1/2 tsp salt, dash of pepper, dash of tabasco (or equivalent)


  • Shake all dressing ingredients together - the dressing can me made ahead of time!
  • Toss with all salad ingredients EXCEPT the oranges.
  • Then add oranges gently so they don't break apart.