AuthorParty Elements by Signature DesignsCategoryDifficultyBeginner

Yields5 Servings
Prep Time25 minsTotal Time25 mins

 ½ cup vegetable oil
 ¼ cup cider vinegar
 ¼ cup white sugar
 2 tsp dried parsley
 1 tsp salt
 1 pinch ground black pepper
 ½ cup sliced almonds
 arugula - rinsed, dried
 2 11 oz cans of mandarin orange segments, drained

1

In a jar with a tight-fitting lid, combine the oil, vinegar, sugar, parsley, salt, and pepper. Cover and shake well. Refrigerate until use.

2

In a medium saucepan over medium-low heat, cook and stir the almonds and sugar until the sugar is melted and the almonds are coated. Remove from heat, cool, and break apart. Store at room temperature until ready to serve the salad.

3

In a large bowl, toss together the arugula, oranges, almonds, and dressing until evenly coated.

Ingredients

 ½ cup vegetable oil
 ¼ cup cider vinegar
 ¼ cup white sugar
 2 tsp dried parsley
 1 tsp salt
 1 pinch ground black pepper
 ½ cup sliced almonds
 arugula - rinsed, dried
 2 11 oz cans of mandarin orange segments, drained

Directions

1

In a jar with a tight-fitting lid, combine the oil, vinegar, sugar, parsley, salt, and pepper. Cover and shake well. Refrigerate until use.

2

In a medium saucepan over medium-low heat, cook and stir the almonds and sugar until the sugar is melted and the almonds are coated. Remove from heat, cool, and break apart. Store at room temperature until ready to serve the salad.

3

In a large bowl, toss together the arugula, oranges, almonds, and dressing until evenly coated.

Mandarin Orange Salad

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