Mandarin Salad Oriental

Recipe from

Southern Living


1 (3-ounce) package Oriental-flavored ramen noodle soup mix
1/2 cup sliced almonds
5 tablespoons sugar, divided
1/2 cup vegetable oil
3 tablespoons white vinegar
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon hot sauce
1/2 head iceberg lettuce, torn
1/2 head romaine lettuce, torn
5 celery ribs, chopped
2 green onions, chopped
1 (11-ounce) can mandarin orange sections, drained


Remove flavor packet from soup mix, and set aside. Crumble noodles.

Bake noodles in a shallow pan at 350° for 10 minutes or until toasted, stirring after 5 minutes. Remove from oven, and cool.

Cook almonds and 3 tablespoons sugar in a small nonstick skillet over medium-low heat, stirring constantly, 5 to 6 minutes or until sugar is dissolved and almonds are evenly coated. Remove from heat.

Whisk together reserved flavor packet, remaining 2 tablespoons sugar, oil, and next 5 ingredients.

Toss together lettuces, celery, and green onions in a large bowl. Drizzle with dressing; toss gently to coat. Add noodles, almond mixture, and orange sections, and toss gently to coat. Serve immediately.