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"The recipe for this beautiful blend came from a local berry farm some years ago," notes Linda Jo Wahlgren of Mt. Horeb, Wisconsin. "We like to take the sweet and savory salad on picnics to accompany cold chicken and a loaf of crusty bread."
This recipe is:
Quick
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Nutritional Facts 1 serving (1 each) equals 125 calories, 8 g fat (1 g saturated fat), 2 mg cholesterol, 50 mg sodium, 14 g carbohydrate, 2 g fiber, 2 g protein.
Originally published as Berry-Mandarin Tossed Salad in Quick Cooking May/June 2000, p21
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Reviewed on Dec. 30, 2010 by cklayum
Good, takes a long time for dressing to cool; makes ALOT
Reviewed on Dec. 15, 2010 by howdu
I have made this recipe many times. I'm always asked for the recipe, so many times that I keep a copy on my computer ready to print out. My tweaks: For the dressing, I use only 1 Tablespoon honey; omit the grated onion; omit the celery seed. I add poppy seeds and sesame seeds, probably 1/4 tsp each, maybe a little more. For the salad, I omit the onion, bacon, and plain almonds. I add either candied almonds or candied pecans pre-made from the grocery store. Delish!
Reviewed on Feb. 14, 2010 by tlgbubbles
Outstanding recipe! We made it without the strawberries, since they were out of season and the salad was a HUGE hit with friends. We ate all of it a dinner and I ended up making more the next day for my husband and I to enjoy! A++
Reviewed on Aug. 29, 2008 by gmabaker
Sent to Laurel 8/29/08.
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