Monday, January 31, 2011

Mandarin Orange Salad

This salad has been in our family for years. I'm not sure where it originated, but whenever I bring it somewhere, I receive a lot of requests for the recipe. The original calls for 4 Tbsp of sugar. In my paleo version, I replace the sugar with coconut crystals, which is crystallize coconut sap. It is available at some health food stores. The substitution worked perfectly, but the coconut crystals are a little too good to be true, so I plan to use them only in moderation. Below is a doubled recipe. If you halve it, reduce the tarragon vinegar to 2 Tbsp.

Serves 12.

Make-ahead tip: Chop parsley and toast almonds the day before. Make dressing the morning of your gathering.

1 large container of organic, pre-washed, mixed salad greens
2 Tbsp chopped parsley
8 green onions, green and white parts thinly sliced
2 cans Mandarin oranges in juice, drained and rinsed
1/2 cup slivered almonds, toasted
1/2 cup olive oil
3 Tbsp tarragon vinegar
2 Tbsp coconut crystals
1/4 tsp hot sauce
sea salt
freshly ground black pepper

  1. Mix salad ingredients together in a large bowl. 
  2. Mix dressing ingredients together in a small mason jar or salad dressing shaker. Shake vigorously to combine.
  3. Just before serving, pour dressing over salad and toss gently to coat.


  1. Ok, this salad is awesome. The whole family loved it. Thanks!

    1. So glad you liked it--thanks for letting me know. It is a long-time family favorite for us, too!