Walnut and Mandarin Orange Salad

Featured in the Honolulu Star-Advertiser on July 21, 2010.



Walnut and Mandarin Orange Salad

  • 2 heads romaine lettuce, torn into bite-sized pieces
  • 1 cup walnuts, toasted or candied (see note below)
  • 1 can (11 ounces) mandarin oranges, drained


  • 1/4 cup white vinegar or Japanese rice vinegar
  • 1 cup canola or safflower oil
  • 1/2 small red onion, chopped
  • 2 tablespoons water
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 1 teaspoon dry mustard


  1. Place lettuce, walnuts, and mandarin oranges in a large salad bowl.
  2. Mix dressing ingredients until well mixed.
  3. Toss salad with dressing just before serving.

Makes 8 servings.

Note: To make candied walnuts, melt 2 tablespoons of sugar in a frying pan; toss walnuts in melted sugar then set aside to cool.

Approximate Nutrient Analysis per serving:
450 calories, 36 g fat, 3 g saturated fat, 0 mg cholesterol, 300 mg sodium, 30 g carbohydrate, 2 g fiber, 21 g sugar, 3 g protein


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