Best 12 Spinach Salad With Mandarin Oranges Jicama Recipes

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If you're looking for a light and refreshing salad that's also packed with flavor, spinach salad with mandarin oranges and jicama is a great option. This salad combines the sweetness of mandarin oranges and the crunchy texture of jicama with the earthy flavor of spinach. It's a perfect side dish for a summer barbecue or potluck, and it can also be served as a light lunch or dinner. This salad is also a good source of vitamins A and C, and it's a good way to get your daily dose of fruits and vegetables.

Here are our top 12 tried and tested recipes!

MANDARIN ORANGE SPINACH SALAD



Mandarin Orange Spinach Salad image

With mandarin oranges and a slightly sweet dressing, this spinach salad is a refreshing change of pace. I frequently take it along to summer picnics.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 24 servings.

Number Of Ingredients 13

1/2 cup vegetable oil
1/3 cup sugar
1/3 cup white vinegar
2 tablespoons minced fresh parsley
3/4 teaspoon salt
SALAD:
3/4 cup slivered almonds
4-1/2 teaspoons sugar
7 cups torn romaine
7 cups chopped fresh spinach
1-1/2 cups sliced celery
1-1/2 cups sliced green onion
3 cans (11 ounces each) mandarin oranges, drained

Steps:

  • In a jar with a tight-fitting lid, combine the first five ingredients; shake well. Set aside. In a skillet, cook and stir the almonds and sugar over medium heat until sugar is melted and almonds are coated, 5-7 minutes. Spread on foil to cool completely., In a large salad bowl, combine the romaine, spinach, celery and onions. Add oranges and sugared almonds; toss gently. Shake dressing; drizzle over salad and toss to coat.

Nutrition Facts :

SPINACH AND MANDARIN ORANGE SALAD



Spinach and Mandarin Orange Salad image

This is a quick and easy recipe that is sure to impress guests. It's not your ordinary spinach salad.

Provided by Suzanne S.

Categories     Salad     Vegetable Salad Recipes

Time 1h30m

Yield 6

Number Of Ingredients 13

½ cup red wine vinegar
½ cup white sugar
1 ½ tablespoons water
1 ½ tablespoons butter
½ teaspoon salt
1 egg, beaten
1 (10 ounce) package baby spinach
1 (6 ounce) package sliced fresh mushrooms
1 (15 ounce) can mandarin oranges, drained
⅓ cup toasted slivered almonds
4 slices cooked bacon, crumbled
¼ red onion, sliced and separated into rings
¼ cup croutons, or as desired

Steps:

  • Mix vinegar, sugar, water, butter, and salt together in a saucepan; bring to a boil. Cook and stir until sugar dissolves and mixture is bubbling, about 1 minute. Remove from heat and cool to room temperature, about 1 hour.
  • Whisk egg into dressing; return saucepan to low heat and simmer until dressing thickens, 5 to 10 minutes.
  • Combine spinach, mushrooms, mandarin oranges, almonds, bacon, red onion rings, and croutons in a large bowl; pour dressing over salad. Toss to coat.

Nutrition Facts : Calories 194 calories, Carbohydrate 30 g, Cholesterol 38.6 mg, Fat 7.2 g, Fiber 2.5 g, Protein 5.2 g, SaturatedFat 2.4 g, Sodium 277.9 mg, Sugar 24 g

MANDARIN ORANGE SPINACH SALAD



Mandarin Orange Spinach Salad image

Delicious, refreshing salad that can really be adapted to your tastes. I got this from a friend and have had many rave reviews whenever I serve it.

Provided by Love2Eat

Categories     Greens

Time 45m

Yield 6 serving(s)

Number Of Ingredients 12

1/3 cup salad oil
1/4 cup sugar
1/4 cup white vinegar
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
1 dash pepper
1/2 cup slivered almonds
3 tablespoons sugar
4 cups torn spinach (or any combination you'd like of romaine, iceburg, spinach etc.)
1 cup diced celery
1/2 cup sliced green onion (or sometimes I use red onion)
1 (11 ounce) can mandarin orange segments, drained

Steps:

  • In a jar, combine all ingredients for the dressing.
  • Shake well and refrigerate for at least one hour to blend flavours.
  • (I make it the night before) In a heavy skillet, cook almonds and sugar over medium heat until sugar melts and coats almonds, stirring frequently.
  • Cool.
  • Break apart if necessary.
  • In large bowl, combine spinach, celery and green onions.
  • Just before serving, add almonds and orange segments.
  • Toss gently.
  • Pour dressing over salad and toss.
  • P.S.I always double the amount of almonds because they really add a wonderful flavour to the salad-- and because some mysteriously disappear before they make it to the salad!

BABY SPINACH SALAD WITH MANDARIN ORANGE AND RED ONIONS



Baby Spinach Salad with Mandarin Orange and Red Onions image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 5m

Yield 4 servings

Number Of Ingredients 7

8 ounces baby spinach, about 5 to 6 cups
1 cup mandarin oranges, drained
1/2 cup chopped red onions
1 tablespoon orange marmalade
2 tablespoons red wine vinegar
1/3 cup extra-virgin olive oil, eyeball the amount
Salt and pepper

Steps:

  • Arrange spinach leaves on a large platter or individual salad plates. Top with mandarin sections and chopped red onion. Whisk together marmalade and vinegar. Stream oil into dressing while continuing to whisk.
  • When you are ready to serve, pour the dressing over salad and season with salt and pepper.

JICAMA-ORANGE SALAD



Jicama-Orange Salad image

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

4 oranges
1/4 teaspoon ancho chili powder
Kosher salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
Juice of 1 lime
1 medium jicama, peeled and diced
3 scallions, chopped
2 tablespoons fresh cilantro
Seeds of 1/2 pomegranate

Steps:

  • Peel and segment the oranges with a paring knife (see page 52). Squeeze the empty membranes over a large bowl to release the juices.
  • Whisk the chili powder, salt and pepper to taste, the olive oil and lime juice into the orange juice. Toss in the orange segments and jicama. Before serving, add the scallions, cilantro and pomegranate seeds.

SWEET SPINACH AND MANDARIN ORANGE SALAD



Sweet Spinach and Mandarin Orange Salad image

A refreshing citrus dressing accents the salad for my popular menu. I often toss in some meslun lettuce with the spinach and add apples for variety. -Arlene Butler, Ogden, Utah

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 6 servings.

Number Of Ingredients 10

3 tablespoons orange juice concentrate
2 tablespoons sugar
2 tablespoons cider vinegar
1-1/2 teaspoons chopped onion
1/4 teaspoon salt
1/2 cup vegetable oil
1-1/2 teaspoons poppy seeds
1 package (10 ounces) fresh baby spinach
1 can (15 ounces) mandarin oranges, drained
2/3 cup slivered almonds, toasted

Steps:

  • In a blender, combine the orange juice concentrate, sugar, vinegar, onion and salt. While processing, gradually add oil in a steady stream. Stir in poppy seeds. Transfer to a small pitcher or bowl. Refrigerate for at least 1 hour or until chilled., On salad plates, arrange the spinach, mandarin oranges and almonds. Drizzle with dressing.

Nutrition Facts : Calories 318 calories, Fat 25g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 141mg sodium, Carbohydrate 24g carbohydrate (19g sugars, Fiber 3g fiber), Protein 5g protein.

SWEET AND SOUR SPINACH JICAMA SALAD



Sweet and Sour Spinach Jicama Salad image

Really refreshing salad.

Provided by male

Categories     Salad     Vegetable Salad Recipes

Time 20m

Yield 8

Number Of Ingredients 13

1 cup white sugar
¾ cup olive oil
⅔ cup distilled white vinegar
1 tablespoon onion juice
2 teaspoons prepared yellow mustard
2 teaspoons salt
1 teaspoon onion powder
1 (16 ounce) bag fresh spinach
1 jicama, peeled and diced
½ onion, thinly sliced
¼ cup bacon bits
¼ cup sesame seeds
¼ cup pine nuts

Steps:

  • Whisk sugar, olive oil, vinegar, onion juice, mustard, salt, and onion powder together in a bowl until sugar is dissolved.
  • Mix spinach, jicama, onion, bacon bits, sesame seeds, and pine nuts in a large bowl.
  • Pour olive oil dressing over the salad; toss to combine.

Nutrition Facts : Calories 387.7 calories, Carbohydrate 37 g, Cholesterol 2.5 mg, Fat 25.7 g, Fiber 6.2 g, Protein 5.7 g, SaturatedFat 3.8 g, Sodium 755.6 mg, Sugar 27.2 g

SPINACH AND MANDARIN ORANGE SALAD



Spinach and Mandarin Orange Salad image

Make and share this Spinach and Mandarin Orange Salad recipe from Food.com.

Provided by Derf2440

Categories     One Dish Meal

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

8 cups torn spinach (, about 10 ozs)
8 ounces sliced fresh mushrooms
2 (11 ounce) cans mandarin orange sections, in light syrup or in own juice,drained
1/4 cup crumbled blue cheese or 1/4 cup crumbled feta cheese
2 tablespoons roughly chopped pecans or 2 tablespoons roughly chopped walnuts
1/2 cup fat-free raspberry vinaigrette (such as Girard's Or your favourite fat free dressing)

Steps:

  • Place 2 cups of spinach on each of 4 plates.
  • Arrange 1/2 cup mushrooms and 1/3 cup oranges over spinach.
  • Sprinkle each serving with 1 tablespoon cheese and 1 1/2 teaspoons nuts.
  • Drizzle each with 2 tablespoons vinaigrette.
  • Or place ingredients, except vinaigrette, in a bowl, lightly toss and just before serving, drizzle with dressing.

SPINACH SALAD WITH MANDARIN ORANGES



Spinach Salad with Mandarin Oranges image

Spinach salad with mandarin oranges, roasted beets, goat cheese, and walnuts makes a simple but well-balanced salad.

Provided by Katya

Categories     Salad

Time 15m

Yield 6

Number Of Ingredients 10

4-5 oz. fresh baby spinach
11 oz. can mandarin oranges, drained
2 medium cooked beets, thinly sliced, about 6-8 oz.
2 oz. crumbled goat cheese
1/2 cup chopped walnuts, toasted
1 Tbsp. balsamic vinegar
1 1/2 tsp. honey
1 1/2 tsp. Dijon mustard
1/4 cup olive oil
Kosher salt and fresh black pepper

Steps:

  • Whisk together the vinegar, honey, and mustard. Slowly whisk in the oil until blended. Season with salt and pepper to taste.
  • On a large platter arrange the spinach with all the toppings on top. Drizzle the dressing over the salad. Lightly season the salad with salt and pepper to taste. Serve immediately.

Nutrition Facts : Calories 234 calories, Sugar 11.6 g, Sodium 122.6 mg, Fat 18 g, SaturatedFat 3.4 g, TransFat 0 g, Carbohydrate 16.4 g, Fiber 3.4 g, Protein 5 g, Cholesterol 4.4 mg

SPINACH-ORANGE SALAD



Spinach-Orange Salad image

Categories     Salad     Fruit     Side     No-Cook     Vegetarian     Orange     Avocado     Spinach     Healthy     Jícama     Bon Appétit     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 12

1/2 cup fresh orange juice
1/4 cup Sherry wine vinegar
3 tablespoons honey
1 tablespoon fresh lime juice
3/4 teaspoon chili powder
3/4 cup olive oil
2 6-ounce packages baby spinach
4 oranges, peel and white pith removed, quartered, cut crosswise into 1/4-inch-thick slices
2 cups matchstick-size strips peeled jicama
1 avocado, peeled, seeded, cubed
1/2 cup chopped red onion
1/4 cup chopped fresh cilantro

Steps:

  • Whisk fresh orange juice, Sherry wine vinegar, honey, fresh lime juice and chili powder in large bowl to blend. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.
  • Combine remaining ingredients in another large bowl. Toss salad with enough dressing to coat lightly.

JíCAMA, ORANGE, AND CORIANDER SALAD



Jícama, Orange, and Coriander Salad image

Categories     Salad     No-Cook     Orange     Pine Nut     Fall     Jícama     Cilantro     Gourmet

Yield Serves 4

Number Of Ingredients 7

4 navel oranges, peel and pith cut away with a serrated knife and sections cut free from membranes (about 2 cups total), reserving the juice
12 ounces jícama, peeled and cut into 2- by 1/2- by 1/4-inch sticks
1/2 small red onion, sliced thin lengthwise
1/4 cup minced fresh coriander sprigs
1 tablespoon fresh lemon juice, or to taste
3/4 teaspoon salt, or to taste
40 pine nuts (2 slightly rounded teaspoons), toasted until golden

Steps:

  • In a large bowl gently stir together all ingredients except pine nuts. Salad may be made up to this point 1 day ahead and covered, chilled.
  • Sprinkle each serving with 10 pine nuts.

JICAMA AND ORANGE SALAD WITH CITRUS-CUMIN VINAIGRETTE



Jicama and Orange Salad with Citrus-Cumin Vinaigrette image

This simple and flavorful salad is well balanced thanks to crunchy jicama, sweet oranges, and tender baby spinach.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 4

2 oranges
1 jicama (about 1 1/2 pounds), peeled and julienned
3 ounces baby spinach, rinsed
Citrus-Cumin Vinaigrette

Steps:

  • Using a sharp knife, cut both ends off the oranges, and remove the peel and pith. Slice the peeled fruit crosswise into 1/4-inch rounds, and remove any seeds. Transfer slices to a large bowl, and combine with jicama and spinach. Toss with the vinaigrette, and serve immediately.

Nutrition Facts : Calories 144 g, Fat 4 g, Fiber 7 g, Protein 3 g, Sodium 55 g

Tips:

  • Select fresh and high-quality ingredients: Use ripe and crisp spinach, juicy mandarin oranges, and firm jicama for the best flavors and textures.
  • Slice the jicama thinly: This will help it absorb the dressing better and make it easier to eat.
  • Use a light and flavorful dressing: A simple vinaigrette made with olive oil, lemon juice, honey, and Dijon mustard is a great option. You can also use a store-bought dressing if you prefer.
  • Don't overdress the salad: A little bit of dressing goes a long way. Too much dressing can weigh down the salad and make it soggy.
  • Add some extra crunch: If you like, you can add some chopped nuts or seeds to the salad for extra texture and flavor.
  • Serve the salad immediately: This salad is best enjoyed fresh. If you need to make it ahead of time, store the dressing and salad separately and assemble just before serving.

Conclusion:

This spinach salad with mandarin oranges and jicama is a refreshing, light, and flavorful side dish or lunch option. It's packed with nutrients and antioxidants, and it's sure to please everyone at your table. Enjoy!

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