Crunchy Mandarin Salad

4 Servings
20 min

Crunchy, sweet and refreshing! This salad has it all, and with its homemade crunchy noodle topping it might just become your favorite summer salad!

One of my all time favorite salads is a crunchy ramen noodle salad that my family has been making for years! I love the crunchy topping that is added to the salad, but I was looking to bulk up the base of the salad a little bit.

I decided to try adding red onions, cucumbers and mandarin oranges to a few good handfuls of spring mix. I finished it off with a drizzle of poppy seed dressing and the end result was incredible!

To make this salad you want to begin by making the crunchy topping. To do this you will need 1 package of ramen noodles that has been broken up into tiny pieces, slivered almonds and garlic. Sauté the raw ramen noodles, almonds and garlic in a pan over medium low heat with 1 tbsp olive oil. Once the ramen noodles and almonds have turned golden brown remove from heat and let cool. 

To make the salad, start off with a base of spring mix. Add as much or as little as you think you will need. To that I added a few thinly sliced red onions. 

Top with sliced cucumber and drained mandarin oranges. The quantities for this will depend on personal preference and the amount of people you will be serving.

It’s already looking so delicious! 

Drizzle on your favorite poppyseed dressing and give the salad a light toss to evenly incorporate.

To finish it all off, top with the crunchy ramen noodle topping and enjoy!

How delicious!

This is my favorite poppyseed dressing that I use for this salad, but any variety will work.

Recipe details
  • 4  Servings
  • Prep time: 15 Minutes Cook time: 5 Minutes Total time: 20 min
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Ingredients
Crunchy noodle topping
  • 1 package ramen noodles (discard broth packet)
  • 100g slivered almonds
  • 1 minced garlic clove
  • 1tbsp olive oil
Salad
  • Spring mix
  • sliced red onion
  • mandarin oranges
  • cucumber
  • poppyseed salad dressing
Instructions
Crunchy Topping
Begin by breaking up one package of ramen noodles into small pieces.
Sauté the raw ramen noodles, almonds and garlic in a pan over medium low heat with 1 tbsp olive oil.
Once the ramen noodles and almonds have turned golden brown remove from heat and let cool. 
Salad
To assemble the salad add a few handfuls of spring mix to a large bowl.
Top with thinly sliced red onions, cucumbers, and mandarin oranges.
Drizzle on the poppyseed dressing and toss until everything is evenly incorporated.
Top with the crunchy ramen noodle topping and enjoy!
Tips
  • Any left over topping can be stored in an airtight container for up to one week.
  • This salad also tastes great with the addition of shredded chicken.
Comments
  • Barb Brown Barb Brown on Jun 15, 2022

    Trying it this week! After food shopping, of course. Did you use fresh or canned Mandarin oranges? Any subs in case I can't find either?

    • See 1 previous
    • Wren’s Little Nest Wren’s Little Nest on Jun 15, 2022

      I used canned for this recipe. Strawberries also work well in this salad for a substitute:) I hope you enjoy the salad!

  • Kid12804986 Kid12804986 on Jun 15, 2022

    Recipe for poppy seed dressing??

    • See 1 previous
    • Gwen Barham Loftus Gwen Barham Loftus on Jun 17, 2022

      I make my own and you can adjust measurements to your taste:

      2-3 T white vinegar, about 1/2 cup of mayo (I use real mayo..not miracle whip) poppy seeds (1 to 2 tsp) and 2 to 3 T of splenda or sugar. I have never actually MEASURED the ingredients so play with it to suit your tastebuds. My grandmother made this all the time and I have passed it on down to my grandkids. I just throw everything in a 1/2 pt jar and shake until blended. It's delicious and much cheaper than store bought.

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