Sunshine Mandarin Orange Salad
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A bright jar of mandarin oranges, red onion, sprouts, pine nuts and greens over a quick marmalade vinaigrette. Best eaten within a day or two.
Ingredients
Dressing
- 1 tbsp orange marmalade
- 1 tbsp apple cider vinegar
- 1 tbsp extra-virgin olive oil
- 1 tsp mustard
- Pinch red pepper flakes
- 1/4 tsp salt
Salad
- 3 tbsp orange marmalade vinaigrette
- 1/2 cup drained canned mandarin orange segments
- 1/4 cup sliced red onion
- 1/3 cup alfalfa sprouts
- 1/4 cup pine nuts
- 1 cup chopped romaine
- 1 cup baby spinach
Equipment
- 24-ounce wide-mouth jar
- cutting board
Directions
- Prepare: Shake the marmalade, vinegar, oil, mustard, pepper flakes, and salt together in a small jar. Drain the mandarin segments thoroughly, and wash and dry the greens.
- Assemble: Put 3 tbsp dressing in the salad jar, then add mandarins, onions, sprouts, pine nuts, romaine, and spinach.
- Store: Because this salad has fruit, aim to eat it within 1–2 days.
- Serve: Hold the jar upright until you are ready to eat. Empty it into a bowl, toss with the dressing, and serve cold.
Notes
Keep refrigerated at 40°F (4°C) or below.
Nutrition
Serving: 355g | Calories: 670kcal | Carbohydrates: 40g | Protein: 10g | Fat: 56g | Saturated Fat: 9g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 691mg | Potassium: 765mg | Fiber: 7.3g | Sugar: 26g | Vitamin A: 7271IU | Vitamin C: 64mg | Calcium: 136mg | Iron: 3.1mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 salad); apple cider vinegar counted as wine vinegar, mustard counted as prepared mustard, Pinch red pepper flakes counted as cayenne, orange marmalade vinaigrette counted as oil and vinegar dressing, pine nuts counted as mixed nuts. Brands and portions vary, so use it only as an approximation.