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Green Salad with Mandarin Oranges

This is a delightful addition to the common salad recipes found around. Enjoyed two helpings recently. This recipe is modified based on a recipe that first appeared in a magazine.


1 12 pounds fresh green beans, trimmed

1 can (11 ounces) mandarin oranges, drained

1 medium red onion, thinly sliced

6 to 8 tablespoons olive oil

1/4 C lemon juice

3 to 4 tsp. sugar

12 to 1 tsp. salt

4 cups torn mixed salad greens

1 ripe avocado, peeled and sliced


Place the beans in a large saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp tender. Drain and rinse in cold water.

In a large bowl, combine the beans, oranges, onion and lettuce. In a small bowl, whisk the oil, lemon juice, sugar, and salt. Pour over the salad mixture and toss to coat. Add avocado at the last. Toss gently. Note: I break beans in one-inch pieces. For the lettuce, I have used just plain romaine, a couple heads. It doesn’t need to be exact measure. I also diced the avocado.