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Arugula & Mandarin Salad with Toasted Almonds

The peppery flavor of arugula is mellowed with sweet mandarin segments and the slightly bitter, nutty crunch of toasted almonds, topped with a sweet and tangy dressing.


For the Salad:

4 cups arugula

1 small red onion, sliced thin

15-ounce can mandarin orange segments, drained

½ cup sliced almonds

For the Dressing:

1/3 cup extra-virgin olive oil

1/3 cup balsamic vinegar

2 tablespoons orange juice

2 tablespoons fresh parsley, chopped

Heat a small skillet over medium heat. Add the sliced almonds to the pan and toast, stirring often, just until fragrant, about 1 minute. Remove from heat; set aside.

Assemble the salad ingredients in a large bowl, starting with the arugula. Layer the sliced red onion and mandarin segments in top. Sprinkle the toasted almonds over all.

Combine the salad dressing ingredients in a glass bottle with a lid or shaker top and shake well. Drizzle over the salad and serve. Makes 4 servings.

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