Betsy's Mandarin Orange Salad: A Quick Pressure Cooker Spin
This fresh and vibrant mandarin orange salad combines crisp red leaf lettuce, crunchy celery and almonds, and juicy mandarin oranges with a tangy cider vinegar dressing. Perfectly quick to prepare, it’s a flavorful and easy salad to brighten up any meal.
Ingredients
Main ingredients
- 2 teaspoons dried parsley adds a subtle herby lift
- 1 head red leaf lettuce rinsed and torn for bite-sized pieces
- 1 red onion chopped for sharpness and color
- 1 cup celery chopped for crunch
- 2 cans (11 ounce each) mandarin orange segments drained well to avoid sogginess
- 1/4 cup cider vinegar for tangy flavor
- 1/2 cup vegetable oil to mellow sharpness and combine ingredients
- 1/2 cup sliced almonds toasted or raw for nutty crunch
- 1/4 cup white sugar balances tart and tangy flavors
- 1 teaspoon salt for subtle seasoning
- pinch ground black pepper for subtle seasoning
Instructions
Instructions
- Get your big salad bowl ready. Toss in that torn red leaf lettuce.
- Chop up your red onion and celery and add them to the bowl.
- Open your cans of mandarin oranges and drain them well. Add the segments and sliced almonds to the bowl.
- Whisk together cider vinegar, vegetable oil, white sugar, dried parsley, and salt to make the dressing.
- Optionally warm the dressing in your pressure cooker using natural release, then pour it over the salad and toss gently.
- Serve immediately or chill in the fridge for about 30 minutes to let the flavors marry.
- Before serving, toss the salad once more gently.
Notes
Serve fresh for a crunchy salad or chill for more melded flavors. Store leftovers in an airtight container in the fridge, keeping almonds and oranges separate to maintain crunch.