Mandarin Orange Salad

Mandarin Orange Salad

Ingredients:

Salad:

Greens of choice

1 cup diced celery

2 tablespoons chopped green onions

1 11oz. can Mandarin oranges

Dressing:

1/4 cup oil

2 tablespoons sugar

2 tablespoons vinegar

1/2 teaspoon salt

1 Tablespoon snipped parsley

Dash pepper

Topping:

1/4 cup sliced almonds

4 tablespoons  granulated sugar

Directions:

Drain Mandarin oranges and toss with greens and 

diced celery.

Mix dressing ingredients and stir well to dissolve sugar.  Chill.

In a non-stick skillet over a medium low heat, melt sugar.   It burns quickly so watch closely.  Add sliced almonds and stir to coat.  Turn out on a flat plate and with two forks begin to separate.

Sesame Chicken Salad With Mandarin-Ginger Vinaigrette

Sesame Chicken Salad with 

Mandarin-Ginger Vinaigrette 

Developed by Sara Quessenberry for Cleveland Clinic Wellness
Think you need dozens of ingredients and hours in the kitchen to create a delicious meal? Our Sesame Chicken Salad begs to differ. Proof that simplicity and satisfaction are anything but opposites, this Asian-inspired salad is loaded with flavor and a snap to make. The bed of Napa cabbage, kale, and carrots offers crunch and loads of nutrients, and cilantro, scallions, and sesame seeds up the flavor ante. For the vinaigrette, you pull out all the stops, but even those are quite simple. A combination of fresh mandarin orange juice, lime juice, toasted sesame oil, and ginger create tang and natural sweetness. Enjoy for lunch or as a simple weeknight dinner.  Serves 4

Ingredients:
For the salad:
2 6-ounce boneless, skinless chicken breasts
6 cups shredded napa cabbage
2 cups torn kale leaves
2 mandarin oranges, peeled and sliced into rounds
1 carrot, shredded
3 scallions, thinly sliced
1/2 cup fresh cilantro leaves
1 tablespoon sesame seeds
For the vinaigrette:

3 tablespoons fresh mandarin orange juice
1 tablespoon fresh lime juice
1 tablespoon toasted sesame oil
1 tablespoon grated fresh ginger
1/2 teaspoon kosher salt
Directions:
To poach the chicken breasts, put them in a medium saucepan and cover with cold water by 1 inch. Place over medium-high heat and let come to a boil. Cover tightly, remove from the heat, and let stand for 15 minutes. Remove the chicken from the water and let cool to room temperature. Refrigerate until ready to use, then shred the chicken.

In a large bowl, combine the cabbage, kale, orange slices, carrot, scallions, and cilantro.

In a small bowl, stir together the orange juice, lime juice, sesame oil, ginger, and salt. Drizzle over the salad and toss well.

Divide the salad among bowls and sprinkle with sesame seeds.

Nutritional facts per serving: 245 calories, 7 g total fat, 1 g saturated fat, 23 g protein, 30 g carbohydrate, 12 g dietary fiber, 9 g sugar, 0 g added sugar, 41 mg cholesterol, 382 mg sodium

Mandarin Pasta Spinach Salad With Teriyaki Dressing

Mandarin Pasta Spinach Salad

With Teriyaki Dressing

PREP TIME

15 mins

TOTAL TIME

15 mins

This salad is easy, quick, healthy, and tossed in the most addictive teriyaki vinaigrette dressing!

Serves: 4
Ingredients:
8 ounces bowtie pasta noodles
4 cups spinach leaves
½ cup craisins
⅓ cup cashews or Pine Nuts
1 4-ounce can mandarin oranges, drained
¼ cup cilantro leaves, roughly chopped
dressing
⅓ cup teriyaki sauce (the thicker, the better!)
⅓ cup rice wine vinegar (may sub apple cider vinegar)
½ teaspoon garlic powder
½ teaspoon onion powder (if you have it)
¼ teaspoon salt
¼ teaspoon black pepper
1 tablespoon sugar
½ cup oil (i.e. vegetable oil, canola oil, olive oil)

Directions:
Cook pasta according to package instructions, drain and rinse with cold water. Set aside. 

While pasta is boiling, prepare the dressing. In a jar combine all dressing ingredients. Cover and shake to combine. Chill until ready to use. 

In a large bowl toss together pasta, spinach, raisins, nuts, mandarin oranges, and cilantro. Just before serving pour dressing over salad, toss, and serve.

Mandarin Orange Pineapple Cake

Mandarin Orange Pineapple Cake

Ingredients:1 box Duncan Hines Butter Cake mix
1/2 cup Wesson oil
1 11- ounce can mandarin oranges
1/2 cup sugar
4 eggs
Icing
1 12 ounce tub of Cool Whip
small instant vanilla pudding mix
1 16 oz. can crushed pineapple

Directions:
Preheat oven to 350 degrees. Combine cake mix, oil, oranges with juice, sugar and eggs. Mix at medium speed for 2 minutes. Bake at 350 degrees in 3 greased, floured and lined with wax paper pans for about 20 minutes or until center of the cake bounces back when touched. Cool in the pans for 10 minutes. Remove from pans and cool completely on cooling racks.