Best 15 Betty Crocker Mandarin Salad Recipes

CRANBERRY-ORANGE FLUFF

Steps:

• In large microwavable bowl, mix cranberry sauce, cream cheese and sugar; microwave uncovered on High 1 to 2 minutes, until easily stirred together. Stir in mandarin oranges. Refrigerate at least 2 hours but no longer than 12 hours.
• Gently fold in whipped topping and marshmallows. Top with pecans.
• Serve immediately, or cover and refrigerate until ready to serve, up to 2 hours.

ORANGE DREAMSICLE LUSH

Steps:

• Heat oven to 375°F. Make and bake drop cookies as directed on pouch. Cool completely, about 30 minutes.
• In food processor, process half of the cookies to coarse crumbs. Remove to medium bowl. Continue to process remaining cookies to coarse crumbs; add to bowl. Stir in melted butter until well blended. In ungreased 13x9-inch (3-quart) glass baking dish, press cookie crumb mixture firmly in bottom. Set aside.
• In small bowl, place gelatin, and add boiling water; beat with whisk until blended. Stir occasionally about 2 minutes or until mostly dissolved. In medium bowl, beat dry pudding mixes and milk with whisk about 2 minutes or until thick. Stir in dissolved gelatin. Let stand 5 minutes, stirring occasionally.
• In large bowl, beat cream cheese and powdered sugar with electric mixer on medium speed until smooth, scraping down side of bowl frequently. Beat in 2 cups of the whipped topping. Spread over cookie crust.
• Pour pudding mixture over cream cheese layer; spread evenly over top. Drop remaining whipped topping by spoonfuls over pudding layer; carefully spread until even. Refrigerate 5 hours.
• When ready to serve, sprinkle orange segments on top. Cut into 6 rows by 3 rows. Cover and refrigerate any remaining pieces.

CRUNCHY ASIAN CHICKEN SALAD

Steps:

• In 10-inch skillet, melt butter over medium heat. Stir in seasoning packet from soup mix. Break block of noodles into bite-size pieces over skillet; stir into butter mixture. Cook noodles 2 minutes, stirring occasionally. Stir in sesame seed. Cook about 2 minutes longer, stirring occasionally, until noodles are golden brown; remove from heat.
• In large glass or plastic bowl, mix sugar, vinegar, oil and pepper. Add noodle mixture and remaining ingredients; toss. Serve immediately.

MANDARIN CHICKEN SALAD

Steps:

• Heat oven to 425°F. Spray cookie sheet with cooking spray. Place Bisquick mix, sesame seed and ginger in 1-gallon resealable plastic food-storage bag; mix well. In small bowl, mix teriyaki sauce and oil. Coat chicken pieces with oil mixture.
• Shake about 6 chicken pieces at a time in bag of Bisquick mixture until coated. Shake off any extra mixture. Place chicken pieces in single layer on cookie sheet.
• Bake 10 to 15 minutes or until chicken is no longer pink in center. Cool 5 minutes.
• Meanwhile, in large bowl, mix salad mix, orange segments and pea pods. Top with warm chicken pieces and drizzle with dressing; toss to coat.

20-MINUTE MANDARIN CHICKEN SALAD

Steps:

• In 10-inch skillet, melt butter over medium heat. Stir in seasoning packet from soup mix. Break block of noodles into bite-size pieces over skillet; stir into butter mixture.
• Cook noodles 2 minutes, stirring occasionally. Stir in sesame seed. Cook about 2 minutes longer, stirring occasionally, until noodles are golden brown; remove from heat.
• In large bowl, mix sugar, vinegar, oil and pepper. Add noodle mixture and remaining ingredients; toss.

MANDARIN LETTUCE SALAD

Steps:

• Mix salad greens, onion and orange segments in large bowl. Shake seasoning packet from soup mix, dressing, water, sugar and sesame seed in tightly covered container.
• Coarsely crumble noodles; sprinkle over salad greens mixture. Shake dressing. Pour dressing over salad; toss until evenly coated.

MANDARIN-SMOKED TURKEY SALAD

Steps:

• In 1-quart saucepan, mix dressing ingredients until well blended. Heat over medium heat, stirring frequently, until marmalade is melted. Cool 5 minutes.
• Meanwhile, in large bowl, toss cabbage, lettuce, turkey and pea pods.
• Gently stir orange segments into salad. Pour dressing over salad; toss gently to coat. Serve immediately.

CRUNCHY CHICKEN SALAD

Steps:

• Melt butter in 10-inch skillet over medium heat. Stir in seasoning packet from noodles. Break block of noodles into bite-size pieces over skillet; stir noodles into butter mixture. Cook 2 minutes, stirring constantly; stir in sesame seed. Cook about 2 minutes longer, stirring constantly, until noodles are golden brown.
• Mix sugar, vinegar, oil and pepper in large bowl. Add remaining ingredients and noodle mixture; toss.

ORANGE-AVOCADO SALAD

Steps:

• In tightly covered container, shake all vinaigrette ingredients until well blended.
• On each of 6 salad plates, arrange salad greens. Top with oranges, avocados and onion. Serve with vinaigrette.

LUSCIOUS MANDARIN ORANGE CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease or lightly spray bottom only of 13x9-inch pan.
• In large bowl, beat cake mix, oil, walnuts, orange segments, reserved 1/3 cup orange liquid, and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Pour into pan.
• Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
• To make pineapple frosting, stir together pineapple, dry pudding mix and orange peel. Gently stir in whipped topping. Spread on cake. Store tightly covered in refrigerator.

CRUNCHY ASIAN PASTA SALAD

Steps:

• Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally.
• Drain pasta; rinse with cold water. Shake to drain well.
• In large bowl, stir together seasoning mixes from pasta mix and soup mix, sugar, oil, vinegar, water and soy sauce. Add pasta, coleslaw mix, pea pods, almonds and oranges; toss to combine.
• Just before serving, coarsely crush dry noodles from soup mix; stir into pasta mixture. Serve immediately, or refrigerate.

SUNSHINE SALAD

Steps:

• Toss greens, lettuce and oranges in large salad bowl; refrigerate.
• Just before serving, toss with dressing. Sprinkle with bacon bits.

PUDDING FRUIT SALAD

Steps:

• In medium bowl, mix pudding and whipped topping.
• Gently stir in grapes, marshmallows, oranges and pineapple. Add strawberries; toss gently to coat. Serve immediately or store in refrigerator up to 8 hours.

BETSY'S MANDARIN ORANGE SALAD

Steps:

• In a jar with a tight fitting lid, combine the oil, vinegar, sugar, parsley, salt and pepper. Cover and shake well. Refrigerate until use.
• In a medium saucepan over medium low heat, cook and stir the almonds and sugar until the sugar is melted and the almonds are coated. Remove from heat, cool, and break apart. Store at room temperature until ready to serve salad.
• In a large bowl, toss together the lettuce, celery, oranges, almonds and dressing until evenly coated.

MANDARIN SALAD

Steps:

• 1. Cook almonds and sugar in 1-quart saucepan over low heat, stirring constantly, until sugar is melted and almonds are coated cool and break apart.2. Make Sweet-Sour Dressing.3. Toss almonds, dressing and remaining ingredients.Sweet-Sour Dressing1/4 cup vegetable oil2 tablespoons sugar2 tablespoons white or cider vinegar1 tablespoon chopped fresh parsley1/2 teaspoon saltDash of pepperDash of red pepper sauce1. Shake all ingredients in tightly covered container. 2. Refrigerate until serving.NUTRITION FACTS: 1 Serving (about 1 1/3 cups): Calories 180 (Calories from Fat 110) Fat 12g (Saturated 2g) Cholesterol 0mg Sodium 220mg Carbohydrate 18g (Dietary Fiber 2g) Protein 2g % DAILY VALUE: Vitamin A 4% Vitamin C 30% Calcium 4% Iron 4% DIET EXCHANGES: Vegetable 1 Fruit 2 FatFrom "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.