James Carrier
Makes 12 servings


How to Make It

Step 1

In a 6- to 8-inch frying pan, shake almonds often over medium-high heat until lightly browned, about 7 minutes. Pour from pan.

Step 2

In a large bowl, mix vinegar, oil, sugar, soy sauce, ginger, and mustard.

Step 3

If peel is tight on mandarins, use a knife to cut it and white membrane from fruit, then cut between inner membranes to release fruit segments. Discard peel and membrane; reserve juice for another use. If peel is loose, pull off and discard, then separate segments. Pull off and discard any loose membrane. Add fruit to the bowl.

Step 4

Peel and pit avocados; thinly slice into the bowl. Mix gently.

Step 5

Add lettuce and almonds to bowl. Mix gently, adding salt and pepper to taste.

Chef's Notes

Up to a day ahead, toast nuts and make dressing; cover and let stand. Chill greens. Peel and segment mandarins up to 6 hours ahead; cover and chill. Or, instead of fresh fruit, use 1 or 2 cans (11 oz. each) mandarin sections, drained.

Ratings & Reviews

Great !

July 27, 2017
I made this to go with chili-garlic shrimp and noodle stir fry - great weeknight dinner. This is definitely a company worthy salad.

dmloss's Review

March 26, 2010
This was excellent. I made it for several friends that came over for dinner. I followed the recipe except for two things. I used a package of spinach instead of romaine and I just peeled the mandarins.

Dougboy's Review

October 25, 2010
Liked the combination here. Mine came out a bit liquidy but the flavors were really good.

bellymama's Review

July 26, 2009
This was a good simple salad. We really liked the dressing. I used fresh grated ginger and prepared dijon mustard. I also substituted toasted pine nuts for the almonds because it was what I had on hand. Served the salad with asian pork chops and brown rice.