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–+ side or 2 entrée-size servings
Sweet oranges, buttery avocado, salty feta, and a mix of crisp greens combine with a flavor-packed vinaigrette that is sure to become a favorite!

Mandarin Mixed Green Salad

This colorful salad is a delightful way to freshen up winter meals. I mix the dressing in advance so I can pull the salad together quickly at dinnertime. For a complete meal, we enjoy the salad with fish or chicken, although you can hardly go wrong with steak, pork, pasta, or a veggie burger.
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Yield 4 side or 2 entrée-size servings
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Ingredients
 

For the vinaigrette (makes enough for 2 salads)

  • 3 tablespoons (45ml) sherry vinegar*
  • 2 tablespoons (30ml) freshly squeezed orange or mandarin juice
  • 2 tablespoons (24g) sugar
  • 2 tablespoons minced shallots
  • 1 teaspoon dry mustard
  • 2 teaspoons (10ml) extra virgin olive oil
  • ½ teaspoon salt

For the salad

  • 5 cups (about 5 ounces or 4 large handfuls) mix of lettuces (For a colorful mix of soft and crisp, I like butter and romaine and sometimes add some spinach)
  • 1 lightly rounded cup orange sections (about 2-3 clementines/satsumas, 1 large orange, or 1 (11-ounce can) mandarin oranges, well drained)
  • 1 small or ½ a large avocado, chopped
  • ¼ cup thinly sliced red onion
  • ¼ cup (1 ounce) crumbled feta cheese
  • Optional: ¼ cup toasted or salted pistachios, chopped or slivered almonds, or nuts/seeds of choice

Instructions

  1. To prepare the vinaigrette, combine the sherry vinegar through salt in a small bowl or jar; stir with a whisk or screw on the lid and shake well. Set aside. Storage: The vinaigrette will keep for a week or more in the refrigerator and may be doubled.
  2. To prepare the salad, combine the lettuces, orange sections, avocado, onions, and feta in a large bowl. Add the nuts or seeds, if using. Pour about half of the vinaigrette over salad mixture－just enough to lightly but evenly coat－and toss gently to coat.

Notes

*Sherry vinegar adds a uniquely delicious flavor to the vinaigrette, so I encourage you to seek it out if you don't have any on hand. In a pinch, I'd opt first for red wine vinegar and then apple cider vinegar. There is a hint of sweetness to sherry vinegar, so if you substitute, you may wish to taste the dressing before you add it to the salad and add an extra pinch of sugar if necessary.
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