Mandarin Spinach Salad

I had almost completely forgotten about this amazing salad! I didn’t even remember what it tasted like, but just one bite reminded me why everyone LOVES this salad. If you take it to a picnic or gathering, leave off the dressing until right before serving to keep the spinach from getting too wilted. I don’t put any celery in mine and have reduced the sugar by half of what the original recipe called for and it’s simply delicious! NOTE: I have adjusted the main ingredients to make a salad for 4, but the dressing ingredients are for a salad that serves 8. So the dressing makes enough for at least 2 salads and the main ingredients can be doubled to serve more. Happy Labor Day weekend USA peeps!

5  cups torn spinach

1  (11-ounce) can mandarin oranges

2  green onions, chopped

1/4-1/2  cup slivered almonds, toasted

1/8  cup chopped celery, if desired

For the dressing:

2/3  cup vegetable oil

1/4  cup sugar (original recipe calls for 1/2 cup)

1/4 cup vinegar

1  tablespoon plus 1 teaspoon poppy seeds

1  teaspoon prepared mustard

1/2  teaspoon salt


Combine the first 5 ingredients in a salad bowl and toss gently. If you have time, cover and chill.

Combine oil and remaining dressing ingredients in a jar. Cover tightly, shake vigorously and drizzle over the salad just before serving. Salad serves 4, dressing will be enough for at least 2 salads.


Adapted from Southern Living’s Five-Star Recipe Collection, 1990





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