Aunt Ruth’s Mandarin Orange Salad
Some recipes just taste like home, and for me, this one takes me straight back to childhood summers at the lake cabin. Every weekend, my family would pile into the car and head about 90 minutes out of town to our little slice of sunshine on the water. Ruth’s family did the same, and since their cabin was near ours, we practically grew up together—skiing, tubing, swimming, eating, and doing all the summer things until our skin was sun-kissed and our hair smelled like the lake. Ruth (and her husband Rick) weren’t technically related, but she was every bit an “aunt” to me and my sisters. And this—her famous Mandarin Orange Salad—was always part of the spread. It’s simple, fresh, a little tangy, and every bite tastes like those summer weekends I’ll never forget.
Why You’ll Love It
- Summer in a bowl – Crisp romaine, juicy mandarin oranges, tangy feta, and crunchy almonds = total sunshine vibes.
- Ridiculously simple – Toss, drizzle, done. No fancy techniques required.
- Make-ahead friendly – Whisk the dressing early, toss it together right before serving. Stress-free entertaining!
- Versatile – Great for BBQs, holidays, or a Tuesday night when you want something fresh and easy.
Ingredients
Salad
- 1 package chopped romaine, or 2 heads of romaine, chopped
- 4 mandarin oranges, peeled and segmented, or 1 (6 oz) can mandarin oranges, drained
- ½ cup feta cheese crumbles
- ½ cup sliced almonds (plain or toasted)
Vinaigrette
- ¼ cup vegetable oil
- 2 tbsp cider vinegar
- 2 tbsp granulated sugar
- Dash of garlic powder
- Dash of Tabasco sauce
- Dash of Worcestershire sauce
- Salt & pepper, to taste
Instructions
- Whisk together all the dressing ingredients until smooth. Set aside.
- In a medium serving bowl, layer the chopped romaine, mandarin oranges, feta, and almonds.
- Just before serving, drizzle about half the dressing over the salad and toss gently. Add more dressing if needed.
- Serve immediately and enjoy!
Pro Tips
- Save the extra dressing – The salad doesn’t hold up well once dressed, but the vinaigrette does! Store any leftover dressing in a sealed jar in the fridge for up to a week. It’s just as delicious on mixed greens, grain bowls, or roasted veggies.
- Toast your almonds – A quick 5 minutes in a dry skillet brings out their nutty flavor. Totally worth it.
Pairing Suggestions
- Grilled Chicken or Shrimp – Adds protein and makes it a full meal.
- Crusty French Bread or Dinner Rolls – Perfect for soaking up extra dressing.
- Fruit Salad or Fresh Berries – Keep the light, bright theme going.
Favorite Tools Used
- A wooden salad bowl (because presentation matters when Aunt Ruth’s recipe is involved).
- A sturdy whisk for the dressing.
- Tongs for tossing without bruising the lettuce.
Final Thoughts
This salad might be simple, but it’s got history, memories, and flavor all packed into one bowl. Every bite is a throwback to carefree summer weekends filled with family, friends, and food that didn’t need to be complicated to be delicious. Aunt Ruth may not technically be my aunt, but her salad will always have a permanent spot in our family recipe hall of fame.
This post may contain affiliate links.
Aunt Ruth’s Mandarin Orange Salad
Equipment
- Big Wooden Salad Bowl – because presentation matters when Aunt Ruth’s recipe is involved.
Ingredients
Salad
- 1 package chopped romaine or 2 heads of romaine, chopped
- 4 mandarin oranges peeled and segmented OR 1 (6 oz) can mandarin oranges, drained
- ½ cup feta cheese crumbles
- ½ cup sliced almonds plain or toasted
Vinaigrette
- ¼ cup vegetable oil
- 2 tbsp cider vinegar
- 2 tbsp granulated sugar
- Dash of garlic powder
- Dash of Tabasco sauce
- Dash of Worcestershire sauce
- Salt & pepper to taste
Instructions
- Whisk together all the dressing ingredients until smooth. Set aside.
- In a medium serving bowl, layer the chopped romaine, mandarin oranges, feta, and almonds.
- Just before serving, drizzle about half the dressing over the salad and toss gently. Add more dressing if needed.
- Serve immediately and enjoy!
Notes
- Toast your almonds – A quick 5 minutes in a dry skillet brings out their nutty flavor. Totally worth it.
- Make it heartier – Add grilled chicken or shrimp for a full meal.
- Double the dressing – You’ll want leftovers for tomorrow’s salad (or as a marinade for chicken).
- Grilled burgers or chicken skewers for a classic summer cookout combo.
- A loaf of crusty bread or cheesy bread twists (because carbs make every salad better).