Mandarin Orange Salad with a Poppy Seed Citrus Dressing

BE READY FOR SOME LIGHTER FARE

This salad screams spring like a burst of sunshine in every bite. Tender butter lettuce is topped with juicy mandarin oranges, smooth avocado slices, creamy feta cheese, and candied pistachios. Yes, candied pistachios! Sweet, crunchy, and slightly salty, they add a pop of texture that takes this salad to the next level. I also like to add fresh mint for a cool and refreshing note. The citrus poppy seed dressing is sweet, tangy, and has just the right amount of zing. It’s easy to whisk up and bring out the salad's best flavors.

Recipe adapted from twopeasnadtheirpod.com

Mandarin Orange Salad
Ingredients: For the candied pistachios:

• 1 cup pistachios
• 3 tablespoons granulated sugar 
• 1 tablespoon honey 
• Pinch of flaky sea salt

Dressing Ingredients (enough for 4 salads)

• 1/4 cup olive oil 
• 2 tablespoons mandarin orange juice
• 2 tablespoons lemon juice
• 1 tablespoon honey 
• 1 teaspoon Dijon mustard 
• 1 teaspoon poppy seeds 
• 1 clove garlic, minced
• Kosher salt and black pepper, to taste

Ingredients for the salad:

• 2 heads of butter lettuce, roughly chopped
• 2 cups mandarin orange slices, from about 4-5 mandarin oranges (Cuties or Halos) 
• 2 green onions, sliced
• 2 large avocado, sliced
• 1/3 cup feta crumbles 
• 2 tablespoons chopped mint

Directions: 

• First, make the candied pistachios. In a medium skillet over medium heat, add the sugar and honey. Let cook until the sugar is dissolved. Add the pistachios and a pinch of flaky sea salt, stirring to combine. Turn the heat to medium-high and cook for 1 to 2 minutes, stirring constantly until the sugar mixture evenly coats the pistachios. Transfer the pistachios to a piece of parchment or wax paper and spread in an even layer. The coating will be sticky but will harden as the nuts cool. Let cool completely. Then break up nut pieces. 
• Whisk together the olive oil, orange juice, lemon juice, honey, Dijon, poppy seeds, garlic, salt, and pepper in a small covered jar with a lid. Shake the jar well. 
• Place the lettuce in a large bowl or on a platter to assemble the salad. Top with orange slices, green onions, avocado, feta cheese, mint, and candied pistachios.
• Drizzle with dressing and toss until well coated. Serve immediately.

Cook's Notes: 

• For best results, use fresh mandarins, but canned mandarins will work in a pinch.
• How to store: Once the salad is assembled and dressed, it is best eaten on the same day.
• Make the candied pistachios and dressing ahead of time. Store the pistachios in an airtight container on the counter for up to 1 week. Keep the dressing in the fridge in a jar or container for up to 1 week. Whisk well before using.
• Add chicken, salmon, shrimp, chickpeas, or hard-boiled eggs for extra protein. 

"Turning the Page"
by Jane Yolen, author and poet 

"Turn the page," said the squirrels, but
nobody did."—Resa Matlock

“Turn the page,” the squirrels say,
less a directive than a hope.
But the trees sit moping
in their winter shawls of snow.
No hope there.

“Turn the page,” the squirrels say,
less a motion than an amendment.
But the snowdrops hide their shy
and drooping white faces.
No hope there.

“Turn the page,” the squirrels say,
less an answer than a question.
But the icicles drip disdain
with every new drop in the temperature.
No hope there.

“Turn the page,” the squirrels say,
less a prayer than the last rites.
No one in the backyard answers. Amen.
It’s an old complaint by February.
No hope there.

“Turn the page,” the squirrels say,
less a gasp of life, more a rattle of death.
But then with a wild wind beating
drumsticks across the land,
daffodils break out in garden grins,

And Spring, with a mighty effort
turns the page.

©2017 Jane Yolen; all rights reserved