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Mandarin Orange Romaine Salad
Sweet mandarin oranges meet crisp romaine in this refreshing, vibrant salad. The real star here is the homemade citrus dressing, which uses reserved juice from the canned fruit blended with fresh scallions, olive oil, and a touch of honey. It's a fantastic way to elevate everyday greens without relying on store-bought bottles. You'll love how the tangy mustard and sweet citrus flavors balance perfectly against the crunchy lettuce.
Ingredients
- 1 (11-ounce) can mandarins in light syrup, drained and liquid reserved
- 4 scallions (green onions), green and white parts, thinly sliced
- ¼ cup extra-virgin olive oil
- 2 tablespoons white wine vinegar or rice wine vinegar
- 1 tablespoon Dijon mustard 2 teaspoons honey
- ¼ teaspoon kosher or sea salt ¼ teaspoon black pepper
- 2 heads romaine lettuce, chopped (about 10 cups)
Instructions
- 1Pour 3 tablespoons of the reserved mandarin orange liquid into a blender. Save the remaining juice for another use.
- 2Add the sliced scallions, olive oil, vinegar, mustard, honey, salt, and black pepper to the blender. Process the mixture until completely smooth. Blending the scallions directly into the dressing creates a vibrant color and evenly distributes the flavor.
- 3Place the chopped romaine lettuce and drained mandarin oranges into a large serving bowl. Drizzle half of the blended dressing over the top and toss well to coat.
- 4Taste the salad, adjusting the seasoning with extra salt or pepper if needed, and serve right away before the greens wilt.
Nutrition
158kcal
Calories
3g
Protein
10g
Fat
5g
Fiber
166mg
Sodium
Notes
- Storage: Keep the remaining vinaigrette in an airtight container in the refrigerator for up to 7 days.
- Leftovers: Toss the extra dressing with small shaped pasta, like Israeli couscous, for a quick side dish.
- Kitchen Hack: You can regrow scallions and romaine lettuce from their trimmed root ends. Place them upright in a glass with 1 inch of water near a sunny window, changing the water daily.