Can I use fresh mandarins instead of canned?

Make the Dressing: In a jar or small bowl, combine ¼ cup oil, 2 Tbs honey , 2 Tbs vinegar, ½ tsp salt, a dash of black pepper, and a dash of hot sauce. Whisk to combine. The dressing will separate as it sits. Just shake or whisk again right before serving.
Toast the Almonds: Heat a dry skillet over medium-high heat. Add ¼ cup sliced almonds and shake the pan in circular motions to toast evenly, 3–4 minutes. Watch closely so they don't burn. Once golden and fragrant, transfer to a plate to cool.
Assemble the Salad: In a large bowl, combine 16 oz fresh spinach, drained mandarin oranges, and toasted almonds. Add dressing to taste and toss to coat the spinach evenly. Serve immediately.

Name: Mandarin Orange Salad Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: American
Ingredients: 1/4 cup oil (avocado or extra virgin olive oil); 2 Tbs honey; 2 Tbs white vinegar; 1/2 tsp salt; dash ground black pepper; dash hot sauce *optional; 1/4 cup sliced toasted almonds; 1 15 oz can mandarin oranges, canned in juice, drained; 8-10 cups fresh baby spinach (about 16 oz)

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Accepted Answer

Yes! Fresh mandarins are fantastic when they're in season (November through April). You'll need about 3–4 mandarins, peeled and segmented. They have better texture and brighter flavor than canned, but canned mandarins work year-round and require zero prep, which is why mom always used them. Both are great; use what you have.

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