Mandarin Orange & Apple Salad

⏲ 10 minutes minutes

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Mandarin Orange & Apple Salad could not be easier!

The tartness of the mandarin oranges, the sweetness of the apple, the crispness of the celery, and the crunchy walnuts along with the creaminess of the mayo and the zip from the lemon zest and lemon juice give this Mandarin Orange & Apple Salad a variety of yummy tastes and textures. It’s like a party in your mouth!

Serving this dish on a bed of lettuce gives it a sort of fancy look. You could certainly serve it on individual plates on a lettuce leaf or you could serve it in a large serving bowl or individual bowls without lettuce leaves.

We have done both and it is a hit either way!

I love making this Mandarin Orange & Apple Salad ahead of time! I store the salad and dressing separately and then pour the dressing on when I serve it.

It goes really well with my Lemon Pepper or Honey Lime Chicken and a steamed vegetable, to make a quick light meal. Perfect for summertime!

I use Kraft Mayo with Olive Oil, like this. (This is not an affiliate link, I just wanted to show what kind of mayo I use.)

Mandarin Orange & Apple Salad

Mindy Boyd

Mandarin oranges, apple, celery, walnuts, mayonnaise, milk, a lemon, and sugar are all you need to make this delicious Mandarin Orange & Apple Salad.

5 from 5 votes

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Course Appetizer, Brunch, Salad, Side Dish, Snack

Cuisine American

Servings 4

Ingredients

  

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For the salad

• ▢ 1 can drained mandarin oranges 11 ounces
• ▢ 1 apple
• ▢ ½ cup celery

For the dressing

• ▢ ⅓ cup low-fat mayonnaise
• ▢ ¼ cup low-fat milk
• ▢ 1 teaspoon sugar
• ▢ zest of 1 lemon
• ▢ 1 teaspoon fresh lemon juice
• ▢ 2 tablespoons walnuts chopped
• ▢ lettuce leaves to serve salad on if desired but not necessary

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Instructions

 

• Chop apple and celery. In a medium bowl combine the drained mandarin oranges, apple, and celery.
• In a small bowl combine the mayonnaise, milk, sugar, lemon zest, and lemon juice; mix well.
• If desired, place salad on a bed of lettuce leaves, drizzle with dressing and sprinkle with chopped walnuts.

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