Mandarin Salad

Do not let any old label fool you, this is no wobbly gelatin mold. It is a crisp, fresh green salad tossed with sweet mandarin oranges, crunchy candied almonds, and a bright vinaigrette, all sweet-tart contrast and snap.

The candied almonds are the star, and worth the few minutes at the stove. Cooking sliced almonds with sugar until it melts and glazes them gives you crackly, caramelized nuggets that shatter against the soft greens.

A mix of iceberg and romaine is smart. Iceberg brings the cold crunch while romaine adds a little body, so the salad stays sturdy under the dressing.

The dressing balances oil and cider vinegar with a touch of sugar, echoing the sweetness of the oranges while the vinegar keeps everything lively and fresh.

Toss it all together at the very last second. Dressed too early, the greens wilt and the almonds soften, so combine and serve right away for the best texture.

Pro Tips

• Watch the almonds closely while glazing; the sugar goes from melted to burnt in seconds.
• Cool the candied almonds on parchment so they harden separate instead of clumping.
• Drain the mandarin oranges well so they do not water down the dressing.
• Dress and toss the salad immediately before serving to keep the greens crisp.

Variations

• Swap the almonds for sugared pecans or walnuts.
• Add sliced strawberries or avocado for extra color and creaminess.
• Crumble in feta or goat cheese for a savory, tangy contrast.