mandarin oranges

A copycat recipe for Panera&#x27;s Asian Sesame Chicken Salad. Crispy, fresh romaine, sliced almonds, sesame seeds, tender sliced grilled chicken, and wonton strips -- all topped with a sweet and tangy Asian sesame vinaigrette. So much goodness all packed into ONE salad!

Asian Sesame Chicken Salad

rice vinegar

sugar

garlic,

sesame oil

canola oil

soy sauce

sesame seeds

hearts romaine lettuce, chopped (or spring mix)

(15 oz can) mandarin oranges, drained

wonton strips (see notes)

almonds

cilantro

FOR THE DRESSING: Place the rice vinegar in...

FOR THE DRESSING: Place the rice vinegar in a small saucepan over medium heat and allow it to just come to a gentle boil, add the sugar and garlic cloves and let the sugar dissolves, about 1 minute. Remove the rice vinegar mixture from the stove and discard the garlic cloves. Place the rice vinegar mixture in a mason jar and add the sesame oil, canola oil, soy sauce and toasted sesame seeds. Allow the dressing to come to room temperature, about 10-15 minutes. Screw on the lid and give it a good shake until the dressing mixes together. Please note, homemade salad dressing will separate as it sits, just give it a good shake before pouring onto the salad.

ASSEMBLE THE SALAD: In a large bowl, combine...

ASSEMBLE THE SALAD: In a large bowl, combine all the ingredients for the salad and top with the sesame vinaigrette. Serve immediately.

This Ambrosia Salad from Delish.com is just like the one you remember. 

Ambrosia Salad

c. Cool Whip

sour cream

c. mini marshmallows

mandarin oranges, drained

pineapple

c. shredded coconut

c. halved maraschino cherries (stems removed), drained

c. toasted pecans

Leave out the Cool Whip, coconut, and maraschino cherries (too sweet.)

Add more sour cream and marshmallows.

Now yer talking!

Four plus stars!  Sounds yummy 😋!

My mama has always made an awesome ambrosia:  1.  Oranges (navel) peal with no outer white pieces cut up in small pieces.  2. Cherries.  3. Coconut shredded.  4.  Chopped pecans.  5.  Bananas sliced last, so they will not turn brown.  6.  Mama used cherry juice and a little sugar to sweeten this wonderful ambrosia. 
If there are leftovers, place in refrigerator, and it’s delicious for a snack, or breakfast!  Yummy 😋 
PS:  I plan to make this ambrosia for Thanksgiving and probably Christmas too!  I’ll use mandarin oranges instead of navel oranges.  Thank you.  Tina in GA, 🇺🇸

My Mother and Grandmother made this delicious treat every year on Thanksgiving and Christmas, a real treat for us kids.

Brought to family reunion. Made one with sliced almonds and one without instead of the pecans and it was a hit.. every bowl gone and I tripled the recipe

This Chinese Chicken Salad is a crunchy salad dream with tons of sweet and savory flavor.  The almond butter sesame dressing is sweetened with dates, making this salad paleo and Whole30 compliant.  Perfect for lunches and dinners, and the leftovers save well to pack the next day.

Paleo Chinese Chicken Salad {Whole30}

medjool dates (pitted

almond butter

Tbsp coconut aminos

Tbsp sesame oil

ginger

garlic (peeled and chopped)

Tbsp rice vinegar (or apple cider vinegar)

slaw mix

Purple cabbage (shredded)

Scallions

Raw cashews (or almonds, chopped)

cilantro (chopped)

Mandarin oranges (check labels for Whole30)

Tbsp avocado oil (ghee, or coconut oil)

lbs Chicken thighs

onion powder

garlic powder

Sea salt and black pepper

Place all ingredients in a small, powerful blender (I used a NutriBullet) and blend until smooth and creamy.  If the mixture is extremely thick, you can add a tiny bit of water until it reaches desired thickness.  Cover the dressing and place it in the refrigerator while you prepare the salad.

Prepare the Dressing:

In a large serving bowl, combine the slaw mix, cabbage, sliced scallions, nuts, cilantro, and mandarin oranges.  Set aside while you cook the chicken.

Heat a large skillet over medium high heat and add the oil or ghee.  Pat the chicken dry and season all over with the onion powder, garlic powder, salt and pepper.

Add chicken to the sizzling skillet and cook 5-7 minutes on the first side, adjusting the heat if necessary to get a nice golden brown crust.  Flip and cook another 5 minutes on the second side, until deep golden brown and cooked through.  The internal temperature of the chicken should reach 165° F.

Remove the chicken to a cutting board.  Once it cools for 1-2 minutes, slice it or cut into bite size pieces.  Arrange over the salad, then toss with as much dressing as you like, or, serve the dressing on the side if you prefer.  Makes about 6 servings.  Enjoy!

Prepare the Salad:

Miso, oranges, and grainy mustard enhance the flavour of wild-caught salmon in this easy one-pan baked Mandarin Orange Miso Glazed Salmon.

Mandarin Orange Miso Glazed Salmon

salmon

tbsp oil

light brown sugar OR (Lacanto Golden Monkfruit Sweetener)

tsp kosher salt

cornstarch

pepper (freshly ground)

tsp oil

tsp organic mandarin orange zest (grated)

tbsp white miso

tbsp rice vinegar

tbsp grainy mustard

cayenne pepper

Heat oven to 400°F. and adjust rack to middle position.

First, prepare the glaze. Combine all ingredients in a small saucepan, whisking to combine. Heat to boiling, then reduce heat to simmer and cook until sauce has thickened. Remove from heat, cover and keep warm.

Combine sugar, salt and cornstarch in a small bowl to make the rub.

Cut the fillet into 4 pieces. Score the skin of the salmon with a sharp knife, taking care to not cut into the flesh.

Pat the salmon pieces dry with paper towel, then sprinkle with freshly ground pepper.

Sprinkle the rub mixture on to the salmon pieces, rubbing it in to distribute evenly.

Heat oil in an oven proof skillet. When it shimmers, add salmon pieces, flesh side down and sear for 1 minute or until golden brown. Use a fish turner or tongs to turn the fish and sear on the skin side for 1 minute.

Remove from heat, spoon the glaze over the fish and transfer the skillet to the oven. Cook until salmon has reached an internal temperature of 145°F when measured with a meat thermometer, or when fish flakes easily with a fork, but is still translucent in the center. Remove from oven and let rest. Transfer to a serving platter or plates and serve.

7 Up Raspberry Jello Salad for Thanksgiving and Christmas with crushed pineapple, mandarine oranges, marshmallows, and covered in pineapple pudding.

7 Up Raspberry Jello Salad

Raspberry Jello

Water

7 Up

Canned Crushed Pineapple In Juice, Drained and Juice Reserved

Mandarin Oranges In Juice or Light Syrup, Drained

Mini Marshmallows

Fresh Raspberries

All-Purpose Flour

Sugar

Unflavored Gelatin

Egg, Whisked

Pineapple Juice

Butter

Heavy Whipping Cream

Pure Vanilla Extract

Nuts

Raspberries

Mint Leaves

This easy asian cabbage slaw is absolutely addictive! The perfect recipe to serve alongside grilled meats, but also a great meal prep option. The magic of this salad is the sweet-spicy-sour-salty dressing.

Addictive Asian Cabbage Salad

cabbage (roughly 1/2 head)

carrot

mandarin oranges (drained)

romaine lettuce (chopped)

red bell pepper (sliced thin)

almonds (toasted)

sesame seeds (toasted)

rice wine vinegar

raw honey (or sub date syrup)

sea salt

sriracha (or other chili sauce)

After chopping the veggies, add the cabbage, carrots, and mandarin oranges to a bowl or storage container.

Add all the dressing ingredients together in a jar, and shake well until the honey is combined.

Pour about ½-3/4 of the dressing over the cabbage mixture, and put in the fridge until ready to serve. You can also serve it immediately.

Keep the romaine and red bell peppers stored separately until right before serving.

Toast the sliced almonds and sesame seeds in a small frying pan over medium heat. Stir frequently until the nuts are lightly browned. Be careful not to burn (I've done that many times!).

Mix the romaine and peppers with the cabbage mixture, and top with almonds and sesame seeds, right before serving.

Add more dressing if desired, or serve the extra dressing on the side.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1628008515/jnanqwqkxofhbeu6yodm.mp4

The best cabbage salad recipe you'll ever try! Crunchy cabbage, peppers, and carrots are tossed with oranges, a sweet and tangy cabbage salad dressing, and garnished with crunchy almonds.

Asian Cabbage Salad

Easy to make, light and healthy orange chicken lettuce wraps! The ground chicken tastes just like a healthier version of orange chicken and being in lettuce wraps means it's a low carb, high protein, filling meal for lunch or dinner!

Orange Chicken Lettuce Wraps

orange juice

orange zest

apple cider vinegar

brown sugar

EACH ground ginger AND red pepper flakes

water AND 1/2 tablespoons cornstarch

chicken (turkey

can mandarin oranges (fresh cutie slices work too)

scallions, lettuce leaves AND toasted sesame seeds

ORANGE CHICKEN SAUCE: Combine the ingredients for the...

ORANGE CHICKEN SAUCE: Combine the ingredients for the sauce in a mason jar, give it a few good shakes until all the ingredients are mixed. Pour the sauce into a small saucepan and heat over medium high heat. When the sauce begins to simmer, lower the heat and allow to cook for an additional 1-2 minutes. You want the sauce to be thick enough to coat the back of a spoon. Remove from stove, allow to cool.

CHICKEN FILLING: Heat the oil in a large...

CHICKEN FILLING: Heat the oil in a large skillet over medium-high heat. Add the ground chicken and break down any lumps with a wooden spoon, then add the garlic and let the chicken cook for 5-7 minutes or until it cooks all the way through. Drizzle the chicken with the prepared sauce. Let cook for 1-2 minutes. Adjust with salt and pepper to taste. Allow the filling to cool for several minutes before filling lettuce leaves. Top with mandarin orange slices and toasted sesame seeds.

It's an absolute classic bake here in Germany: Käsesahnetorte aka. German Quark Cream Cake with Mandarin Oranges.

Classic German Quark Cream Cake with Mandarin Oranges

For the cake layers:4 medium eggs3/4 cup (150 grams) sugar1 tsp. vanilla extract

(70 grams) all-purpose flour

Preheat the oven to 350°F (180°C). Line a 10-inch (26cm) springform tin with baking parchment and set aside. Remove the curd (quark) from the fridge and let it come to room temperature while the sponge bakes or cools down.
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p id=&#8221;instruction-step-2&#8243;>2. Add the eggs to a large bowl and whisk until slightly foamy. Add the sugar gradually while whisking on high speed until the mixture looks pale and thick (do not overbeat the eggs or the cake will probably collapse when baked). Add the vanilla extract and stir in. Mix the flour, cornstarch, and baking powder. Sift a small portion onto the egg mixture and fold in very gently. Repeat the process several times until all of the flour mix is incorporated. Pour the batter into the prepared tin, give it a small shake to allow air bubbles to rise up, and bake for about 18-20 minutes. The sponge should have risen nicely with a golden brown color. Take out of the oven, loosen the sponge from the edge of the springform tin with a knife and let cool down completely.

p id=&#8221;instruction-step-3&#8243;>3. For the filling let the gelatin leaves soak in a bowl with cold water for about 5-8 minutes. Whisk the (cold) heavy cream until stiff peaks form and set aside. Add the quark and confectioners&#8217; sugar to a large bowl. Add the lemon zest and juice, the orange zest, and limoncello (optional) to the bowl and mix in. Squeeze the gelatin to remove some water and add to a small saucepan. Heat up gently until the gelatin is dissolved completely. Gradually add some of the curd mixture and mix to combine. Remove from heat and stir in some more curd mixture, then transfer to the large bowl and mix until well combined – if the temperature differences are too great, the gelatin may clump. Gently fold in the whipped cream in 2-3 batches. Pour the mandarin orange slices into a sieve and drain well.

id=&#8221;instruction-step-4&#8243;>4. Remove the top of the sponge cake if is domed or sunken in so you get a straight surface, then cut horizontally in half. Lay one of the cakes on a serving plate and place a cake ring tight around it. Add about 1/3 of the curd mixture on top and spread evenly. Place half of the mandarin orange slices on the filling and top with another 1/3 of the cream. Repeat this step with the remaining mandarin orange slices and finish with the last 1/3 of the filling. Smooth out the top and place the second cake layer on top inside the cake ring. Place the cake in the fridge for at least 4 hours (or overnight). Before serving, use a sharp knife to divide the top sponge cake into 12 pieces – try not to cut into the filling. The cuts are just to prevent the filling from being compressed too much when you try to cut into the cake later on. Carefully remove the cake from the ring, dust with confectioners&#8217; sugar, and serve.

With your favorite fruit and a few sweet enhancements, you can make this condensed milk fruit salad for your family and friends. Every time I make it, I serve it in a large bowl, and it still isn’t enough to satisfy everyone. It seriously vanishes almost as quickly as I put it on the table. 

How To Make Fruit Salad With Condensed Milk

23-ounce jar mandarin oranges, drained

maraschino cherries, drained

strawberries, sliced

blueberries

grapes,

mini marshmallows

green apple, sliced (medium apple)

bananas, sliced

condensed milk

lemon juice

Cool Whip for topping (optional)

Pour the condensed milk and lemon juice into...

Pour the condensed milk and lemon juice into a small bowl and mix well to combine.

Drain the mandarin oranges and cherries.

Slice the strawberries, grapes, apples, and bananas.

Add the strawberries, blueberries, mandarin oranges, cherries, grapes,...

Add the strawberries, blueberries, mandarin oranges, cherries, grapes, marshmallows, apples, and bananas to a large mixing bowl and toss.

Next, pour the condensed milk mixture over the...

Next, pour the condensed milk mixture over the top and mix until all of the fruit is covered.

Serve!

https://mediavine-res.cloudinary.com/video/upload/r96sm1gseqis0fasklzh.mp4

Bring in some of those summery flavors and plenty of refreshing vibes with this creamy fruit salad.

Made with fresh fruits as well as a few jarred items, it’s way better than a canned fruit cocktail and perfect for serving up at parties or for snacks.

How to Make Fruit Salad With Condensed Milk

Top 9 mandarin oranges recipes from across the web

The most viewed mandarin oranges recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Asian Sesame Chicken Salad

Ambrosia Salad

Paleo Chinese Chicken Salad {Whole3...

Mandarin Orange Miso Glazed Salmon

7 Up Raspberry Jello Salad

Addictive Asian Cabbage Salad

Orange Chicken Lettuce Wraps

Classic German Quark Cream Cake wit...

How To Make Fruit Salad With Conden...

Top 9 mandarin oranges recipes from across the web

The most viewed mandarin oranges recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Asian Sesame Chicken Salad

Ambrosia Salad

Paleo Chinese Chicken Salad {Whole3...

Mandarin Orange Miso Glazed Salmon

7 Up Raspberry Jello Salad

Addictive Asian Cabbage Salad

Orange Chicken Lettuce Wraps

Classic German Quark Cream Cake wit...

How To Make Fruit Salad With Conden...

The most viewed mandarin oranges recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine