Mandarin Salad

New cookbook for me equals new recipes for you!   This light, delicious, and filling salad is from "Chloe's Kitchen" and is a vegan knock-off of a Chinese chicken salad.  

Dressing:

1/4 cup rice vinegar

2 tbsp grapeseed oil

2 tbsp brown sugar

2 tbsp orange marmalade

1 tsp chili-garlic sauce (optional--we used soy sauce)

In a blender  or food processor, mix all ingredients until smooth and desired taste, adjust as necessary.

Salad:

Mixed greens

1/4 cup shredded carrot

1 cup shredded cabbage (or you can just get the pre-mix)

1 11oz can mandarin oranges, drained

1/2 cup chopped cashews (she used peanuts, I prefer cashews)

Wonton crisps (store bought or homemade) for topping

Toss salad ingredients and top with wonton crisps, dress lightly.  Enjoy!