Recipe By SARAH W
Published Jun 19th
Glenda’s Mandarin Orange Salad
Prep 15m Cook - Additional 3h Ready In 3h 15m
Servings 6 servings Calories 332.5

This sweet and crunchy salad is very kid friendly! I first tried this when I visited my family in Newfoundland, and managed to get a copy of the recipe. Make lots, there won’t be any left over. Any kind of lettuce can be used as well as spinach. Raisins can also be added.

Recipe Ingredients

  • 1 onion, minced
  • ⅓ cup white sugar
  • 1 tablespoon dry mustard
  • 1 teaspoon celery seed
  • 1 teaspoon black pepper
  • ½ cup distilled white vinegar
  • ½ cup olive oil
  • 1 head romaine lettuce, chopped
  • 1 (10 ounce) can mandarin oranges, drained
  • 5 ounces fresh mushrooms, sliced
  • 3 tablespoons slivered almonds
  • 3 tablespoons crumbled cooked bacon

Cooking Directions

  1. 1 Place the onion, sugar, mustard, celery seed, and black pepper into a small bowl. Pour in the vinegar, and stir until the sugar has dissolved. Whisk in the olive oil until the dressing is thick. Cover, and refrigerate at least 3 hours.
  2. 2 To make the salad, toss the lettuce, oranges, mushrooms, almonds, and bacon together in a large bowl. Drizzle with the dressing, and toss again to coat.

Nutrition Facts

  • Calories 332.5
  • Carbohydrate 34.1 g
  • Cholesterol 2.5 mg
  • Fat 21.2 g
  • Fiber 3 g
  • Protein 4.6 g
  • Saturated Fat 2.9 g
  • Sodium 120 mg
  • Sugar 29.9 g


  1. Really a great salad for a group. Very few ingredients, simple to put together and a BIG hit. I didn't add the mushrooms but had feta cheese on the side. Super Good!!
  2. Excellent recipe. Just made it for a church picnic and I know I'll be making again and again. I used homegrown Romaine lettuce from my garden as well as sweet Vadellia onions! I added strawberries since they're in season here in Florida. Also added raisins n tortilla strips for a more crunchy taste. I made - Read more ...
  3. Great salad we all loved. I cut the dressing ingredients in half and found it to be plenty and used walnut oil. I also cut way back on the sugar and still decided to give it 5 stars because we are just fans of less sugar in pretty much all recipes and I believe a - Read more ...
  4. Recipe received 5 stars from 19-year old son and hubby (and me). This makes for a pleasant break from the usual lettuce tomato and cucumber green salad. I did increase the mustard and used about 1/3 the amount of sugar called for and it was still plenty sweet. Also slivered some red onion into the - Read more ...
  5. Only reason I did not give this a 5 is because I listened to the other reviews on the sweetness and cut the sugar in half and was pleased with the result. Can't imagine using all the sugar called for. This dressing is excellent and goes perfectly on this salad. Was enjoyed by all. Thanks - Read more ...
  6. I loved this! It diffently is sweet so next time I'll cut back on the sugar. I just used a Spring Salad Mix and put the mushrooms and oranges in there I didn't have almonds. so I just srinkled some chopped pecans I had. I'm going to be making this again.
  7. Yum! I loved the bold use of black pepper and celery seed in this dressing. It was a bit too sweet for me so I would hold back a little on the sugar but it worked well with the salad as written too. The recipe makes a ton of dressing - I halved it and - Read more ...
  8. not sure why only the one star I served this on New Year's Eve and everyone loved it. I used the salad topping slivered almonds from package and also packaged bacon bits it was very good. Would make again.