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Kale Mandarin Salad

This lovely salad can be made ahead, and it will be just as good the second day as the first. This is a great salad to take to a family gathering or potluck supper.

Serves 4.


  • 1 small bunch kale
  • 2 Tbsp red wine vinegar
  • 2 Tbsp sugar (or sugar substitute)
  • 4 Tbsp olive oil
  • 1/2 tsp almond extract
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 c fresh mandarin orange segments
  • 1 c celery, chopped
  • 2 green onions, sliced
  • 1/3 c sliced almonds (or chopped walnuts)


  1. Remove stems from kale and break leaves into bite-sized pieces. Measure out 4 cups of the leaves; reserve remainder for another use.
  2. Dressing: In a small bowl, whisk together the vinegar, sugar, olive oil, almond extract, salt and pepper.
  3. Place 4 cups kale leaves in large salad bowl; add dressing. With clean hands, massage the dressing into the kale leaves.
  4. To the kale, add orange segments, celery, green onions, and slivered almonds. Toss well to coat everything.
  5. Serve immediately, or refrigerate and serve within 2 days.

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