Mandarin Orange Salad

Once upon a time, in the heart of summer, the family gathered for their annual reunion. The very first meal of this cherished tradition was marked by one thing – a tantalizing Mandarin Orange Salad that had become a beloved staple over the years. This salad was more than just a dish; it was the embodiment of fresh flavors, and memories waiting to be created. 

The dressing was as simple as it was magical, with a dash of dry mustard, a sprinkle of salt, and a bit of pepper to taste. A drizzle of Worcestershire sauce danced with salad oil, while sugar and tarragon vinegar mingled like old friends. A hint of minced parsley added a touch of freshness, and for those who craved a bit of zing, thinly sliced red onions could join the party. After mixing this dressing with love, it was refrigerated for about two hours, allowing the flavors to become lifelong friends. 

Now, onto the salad itself! The family reunion wouldn’t be complete without the crisp and vibrant greenery. Four heads of bib lettuce were handpicked from the garden, but for those eager to dive into the fun sooner, a premade salad could speed up the process. The choice was yours!  

With a gentle toss of the oranges and almonds, the salad is ready to serve.  

Dressing:

Servings 8

Prep time 15 minutes.

• 1 teaspoon dry mustard
• 1 teaspoon salt
• pepper to taste
• 1/2 teaspoon Worcestershire sauce
• 1/2 cup salad oil
• 1/4 cup sugar
• 1/4 cup tarragon vinegar
• 2 teaspoons minced parsley
• Optional -1 red onion thinly sliced

Refrigerate about 2 hours for best taste.

Salad:

• 4 heads bib lettuce (can use premade salad to speed up process. I like green leafy with spring mix)
• 2 11 oz cans of mandarin oranges
• 1/2 cup slivered almonds, toasted

Just before serving, shake salad dressing well and pout over lettuce.

Toss oranges and slivered almonds with greens. Serve immediately.