Spring greens, carrots, pecans, and
mandarin orange sections are drizzled with a spicy ranch dressing and topped with crisp, golden brown crab cakes seasoned with red guajillo chile sauce.
I don't make the wontons, I sear the tuna with sesame seeds, slice it thin, lay on a bed of baby greens with
mandarin orange sections and cashews then drizzle the dressing over the top.
Sprinkle
mandarin orange sections over the top if you've got em, and you will completely re-create the look and taste of this healthy entree clone.
Not exact matches
1 small
orange or about 1/2 a large
orange, peel trimmed off and thinly sliced (or clementine
sections, or canned
mandarin oranges)
Pair with Juniper Jasmine Viognier cocktail of choice 1 tablespoon chopped fresh tarragon 1 teaspoon dijon mustard juice of 1
mandarin orange 1 tablespoon minced chives 2 teaspoons rice vinegar 1/4 cup peanut oil pinch of salt and pepper meat from one dungeness crab, or other crabmeat (1 1/2 - 2 cups picked) shaved fennel bulb, thinly sliced 4
mandarin oranges, peeled and
sectioned 1 cucumber, thinly sliced 4 cups frisee, washed and trimmed 2 belgium endives, in 1» slices 1 small radicchio, thinly sliced
Peel the
mandarin oranges and cut the
orange in half horizontally to
section the wedges in half.