A little while back, my Taste of Home Special Delivery Spring box arrived, and in addition to all the great kitchen gadgets and food items was the Healthy Cooking Cookbook. I sat down and started marking recipes to try, and today I'm sharing my review of the Fruited Mixed Greens Salad.
The weather has been all over the place here in New England. We had a beautiful stretch of spring-like conditions, and I seized the opportunity to make this beautiful salad. It's packed with greens, fruit, nuts, and veggies. This was my first time ever eating beets, can you believe it? I've had them on the to-try list for years, but just kept putting it off. Loved them, and I will love them even more fresh from the farm rather than canned.
I substituted whole pecans for the walnuts, and had planned on toasting or glazing them, but time got away from me. I could only find the regular poppyseed dressing, not the low fat. I had strawberry preserves on hand, so that's what I used. This was fantastic on it's own, and it made for a great main dish by adding some grilled chicken to it. Thank you so much to Ann Y. for sharing her recipe!
Fruited Mixed Greens Salad
ingredients:
- 1 package spring mix salad greens (5oz)
- 3 cups fresh baby spinach
- 1 can mandarin oranges
- 1/2 cup pecans
- 1/2 cup fresh raspberries
- 1/2 cup canned diced beets
- 1/2 cup fresh blueberries
- 1/4 cup sliced radishes
- Dressing
- 2/3 cup poppy seed dressing
- 3 T strawberry preserves
- 1 teaspoon white wine vinegar
instructions:
- In a large bowl, combine the first nine ingredients. In a small bowl, whisk the dressing ingredients. Drizzle over salad; toss to coat. Yield: 6 servings.
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