Mandarin Orange Salad

This is a salad that my husband and I have been eating for a while and enjoy it with almost anything at any time of the year.  It would be a perfect side salad to bring to a potluck, or for picky salad eaters because of it’s fruit and freshness!


1 head romaine lettuce, torn up into bite-sized pieces

My main gripe with salads is always the size of the leaves people use. Way too many times the leaves are huge and embarrassing to try and eat. You should NOT have to eat a salad with a knife… at least that’s what I think. By tearing the leaves, your salad will also stay looking nice longer, rather than cutting the leaves. Plus it looks more authentic and non-manufactured.

1 large can mandarin oranges

1/2 cup dried cranberries

Lighthouse’s Organic Raspberry Lime Vinaigrette

Toasted almonds (whole or chopped, just make sure they are toasted)


Wash, dry, and tear up romaine.

Chop and toast almonds (keep whole if you want), let cool.

Top salad with almonds, cranberries, oranges, and dressing.

Drain oranges.

Toss just before serving.


Elisabeth is the mother of three boys, wife to author A.M. LaMouria, and is passionate about her faith and her family.  She loves to cook, create, and be adventurous.  Visit her blog at The Lean Green Mommy Machine.