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Mandarin Orange Romaine Salad
The dressing starts with the reserved syrup from a can of mandarins — whisked with Dijon mustard, white wine vinegar, honey, olive oil, and thinly sliced scallions. Pour it over two heads of chopped romaine, then scatter the drained mandarin segments on top. The Dijon adds a sharp note that keeps the citrus from reading as purely sweet. Comes together in 15 minutes, serves 4.
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.
Recipe Details
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