A refreshing and colourful salad with a tangy poppy seed dressing and candied pecans. Using tinned mandarin oranges means this can be enjoyed any time of year.
Mandarin Orange Salad V GF 1
- side 22
- glutenfree 33
- vegetarian 60
- fruit 25
- veggies 24
- quick 57
- salad 27
- familyfood 87
- entertaining 54
Ingredients
- 120g mixed baby greens
- 1 tin Epicure Mandarin Oranges in juices/syrup
- 2 tablespoons diced red onions
- 30g dried cranberries
- 50g crumbled feta
- Orange Poppyseed Dressing
- 2 tablespoons reserved juice/syrup
- 2 tablespoons extra virgin olive oil
- 1 tablespoon white wine vinegar
- 1 tablespoon Greek yogurt
- 1 teaspoon Epicure Wild Blossom Honey
- ½ teaspoon Dijon mustard
- ½ teaspoon poppy seeds
- pinch salt and pepper
- Candied Pecans
- 50g pecans
- 1 teaspoon Epicure Wild Blossom Honey
- pinch salt
The recipe Mandarin Orange Salad Kitchen Mode
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1
Dressing
To make the dressing; drain off 2 tablespoons of the mandarin orange juice from the tin into a small jar, add in the olive oil, white wine vinegar, yogurt, honey, mustard, poppy seeds, salt and pepper. Cover and shake vigorously until emulsified.
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2
Candied Pecans
To make the candied pecans; heat a small frying pan over medium heat. Add the pecans and cook, tossing occasionally, until starting to toast and smell nutty. Add the honey and toss to coat, cooking for about 30 seconds or until it starts to smoke ever so slightly, being careful as it burns easily. Remove from heat and tip onto a bit of parchment paper. Season with a bit of salt and let cool to harden.
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3
Serving
To serve; arrange the greens on a serving platter. Scatter over the drained Mandarin oranges, chopped red onion, dried cranberries, crumbled feta and candied pecans. Drizzle with 2–3 tablespoons of dressing and toss to coat.