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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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I first sampled a version of this salad at a restaurant, then I experimented until I came up with a lightened-up dressing that tasted great, writes Laura Kopp of Shiocton, Wisconsin. Raspberry juice gives a nice fruity flavor to the mixed greens. This is one of my family's favorite summer dishes, which I often serve with whole grain crusty rolls. The salad is extremely quick to toss together. Ingredients:
8 ounces spring mix salad greens |
2 cans (11 ounces each) mandarin oranges, drained |
1/2 cup crumbled blue cheese |
1/4 cup chopped pecans, toasted |
1/2 cup cranberry-raspberry juice |
3 tablespoons white wine vinegar |
1 tablespoon olive oil |
Directions:
1. In a salad bowl, combine the greens, oranges, blue cheese and pecans. In a small bowl, whisk the cranberry-raspberry juice, vinegar and oil. Drizzle over salad and toss to coat. Serve immediately. Yield: 6 servings.
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