Did you stuff yourself full of turkey and pie this weekend? Me too. It’s time for a salad detox. Offset your Thanksgiving carb fest with this refreshingly fruity and light Mandarin Orange & Sesame Salad.
2, 4 ounce packages of Dole Mandarin Oranges in 100% Fruit Juice
1½ teaspoons white wine vinegar
1 teaspoon light soy sauce
1 teaspoon toasted sesame oil
¼ cup olive oil
Salt and pepper to taste
1 head romaine lettuce
½ English cucumber, quartered lengthwise then sliced into thin wedges
1 tablespoon minced cilantro
4 to 6 mint leaves, cut into chiffonade
1 scallion, sliced thinly
1 teaspoon black sesame seeds (optional)
Separate the juice from the mandarin orange segments and reserve both. Measure ⅓ cup of the juice into a large bowl.
Add the white wine vinegar to the bowl of orange juice along with light soy sauce, and toasted sesame oil. Drizzle in the olive oil while whisking constantly then season with salt and pepper. Remove half of the dressing and store for later use.
Cut or tear the romaine lettuce into bite sized pieces and add them to the bowl of remaining dressing. Add the English cucumber pieces, minced cilantro, mint chiffonade, and sliced scallion. Toss the ingredients until evenly coated in the dressing then arrange the salad on a platter; Top with mandarin orange segments and black sesame seeds.