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Post image for March Recipe: Mandarin Spinach w/ Caramelized Walnuts

March Recipe: Mandarin Spinach w/ Caramelized Walnuts

by admin on Monday, March 22, 2010 · 17 comments

in Promotions,Recipes

If you’ve been in the restaurant the past two weeks you might have tried our Mandarin Spinach Tossed Salad with Caramelized Walnuts. We change our menu every two weeks to ensure all our guests get a great variety all month long. We now have our very popular Classic Greek Tossed Salad at all the locations. If you love the Mandarin Spinach and want more, try it at home with the recipe below. Enjoy!!

Mandarin Spinach w/ Caramelized Walnut

Caramelized Walnuts:

2 cups water

1cup ¼” diced walnut pieces walnuts

3 Tablespoons white sugar

Boil water. Add walnuts and cook for 40 seconds. Strain the walnuts. Combine walnuts and sugar in a bowl. Stir to coat. Place sugar covered walnuts on a sheet pan and bake at 325 degrees for approximately 8 – 10 minutes or until golden brown.



2 cups canola oil                                                              1 ¼ cups fresh orange juice

1 cup white sugar                                                             6 Tablespoons fresh lemon juice

4 Tablespoons white wine vinegar                           1 Tablespoon Spanish paprika

1 Tablespoon table salt

Combine ingredients and whisk to thoroughly dissolve the sugar

Yields approximately 4 ¾ cups.


Mandarin Spinach w/ Caramelized Walnut tossed salad:

8 cups chopped spinach

1 ½ cups Mandarin oranges

1 cup caramelized walnuts

¼ cup ¼” diced red onions

3/8 cup dressing

Combine ingredients and toss until evenly coated with dressing.

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{ 15 comments… read them below or add one }

Jill Stower Sunday, March 21, 2010 at 12:47 pm

Make this…J.


Select one... Monday, March 22, 2010 at 3:07 pm

How many does this serve? What is the nutrition and calorie of the yummy sounding salad?


Tracy M. Monday, March 22, 2010 at 3:51 pm

Not sure on how much this batches out but a serving size of the salad is about 1 cup and that has 170 calories and 3 g of fiber. More information is available on our nutritional guide on our website. You can find information on this menu item or any of your favorites.


LILLI Tuesday, March 23, 2010 at 3:18 am

how do I get this recipe to print out? I see no “print” anywhere.


Tracy M. Thursday, March 25, 2010 at 8:23 am

Maybe try to copy and paste it into another word document and see if it prints out easier. If not, I will email you a clean version.


Cheryl Barba Thursday, July 18, 2013 at 3:52 pm

If you go up to the little, red box above the receipe that says ‘SHARE’, and click on it, it will offer several options for sharing, but also has a PRINT command at the top. However….make sure you only print the first and second page, otherwise, you’ll get all the “comments” listed below the receipe, too, and that’s a waste of paper & ink! :-)


Paige H Saturday, March 27, 2010 at 8:12 am

Tracy, I copied and pasted into a word doc, but only the title of the Mandarin Spinach w/Carmelized Walnuts recipe and the photo printed. Please email me a clean version. It sounds delicious! Thank you.


John Thompson Thursday, June 10, 2010 at 12:49 pm

The spinach salad is fresh & delicious! SA nice meal in the hot time of year,


Jennifer L Thursday, September 16, 2010 at 1:22 pm

Is there anyway to break out the nutritional info for the above dressing? I made a huge amount of the dressing (LOVE IT) but now am using it on various types of lettuce (and not with the oranges and walnuts.) Is the dressing listed in the Dressings section of the Nutritional Info link? I can’t necessarily use the nutritional info for the tossed salad itself.


Gaye Lee Wednesday, September 28, 2011 at 3:05 pm

Does boiling the walnuts neutralize the ‘canker-causing’ acids?
Or does it just get them wet so the sugar will stick? :\


Tracy M. Monday, October 3, 2011 at 9:07 am

We are not sure about the canker-causing acids but we recommend getting the walnuts wet so that the sugar will stick.


Shawn Thursday, July 26, 2012 at 2:18 pm

This salad is fantastic, just like in the restaurant. I quartered the dressing ingredients to make a little over a cup of dressing, but still made the whole 1 cup of walnuts. (Hey, a girl’s got to snack, and these are too scrumptious to resist sneaking a few.) I am endlessly impressed with Souplantation’s willingness to share its recipes. A couple of weeks ago, I made the Lemon Rice with Cashews from the April 2011 blog post. Fabulous and accurate as well!


Walda Thursday, April 25, 2013 at 1:48 am

I never realized that you shared recipes! Would you be willing to share your recipe for your New England Clam Chowder? It’s the best I’ve ever had, and I am from Boston!


admin Thursday, April 25, 2013 at 10:48 am

Hi Walda – We usually only give away select recipes. You never know what will come next so stay tuned!


Cheryl Barba Thursday, July 18, 2013 at 3:57 pm

Hi Walda. I’m a ‘clam chowder’ lover, as well, and love theirs, however….if you’re in the Orange County, CA area…you MUST try the chower (red & white; but my FAV is the white) at THE FISH COMPANY restaurant. It is located on Los Alamitos Blvd, in the city of Los Alamitos, CA and is some of THE BEST CLAM CHOWDER I’ve ever had, including San Francisco, which is REKNOWN for it’s seafood, too!! (Sorry Sweet Tomatoes, I’m still a loyal customer of yours!). :-)


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