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Fruit & Nut Salad Recipe

When you want to serve a salad with some pizzazz and is sure to please, try this one. It has crisp apples, crunchy pecans and sweet dried cranberries...delicious.—Susan Jones, Appleton, Wisconsin

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Fruit & Nut Salad Recipe

Prep/Total Time: 15 min.

Yield: 16 Servings

15 15

Ingredients

2 packages (5 ounces each) spring mix salad greens
2 large apples, chopped
1 can (9-1/4 ounces) lightly salted cashews
1 package (5 ounces) dried cranberries
1/2 cup shredded Parmesan cheese
POPPY SEED VINAIGRETTE:
2/3 cup sugar
1/2 cup canola oil
1/3 cup cider vinegar
1 teaspoon ground mustard
1 teaspoon poppy seeds
1 teaspoon salt

Directions

In a large salad bowl, combine the greens, apples, cashews, cranberries and cheese.
In a small bowl, whisk the vinaigrette ingredients. Pour over salad; toss to coat. Serve immediately. Yield: 16 servings.

Nutritional Facts 1 cup equals 256 calories, 16 g fat (3 g saturated fat), 2 mg cholesterol, 227 mg sodium, 26 g carbohydrate, 2 g fiber, 5 g protein.

Originally published as Fruit & Nut Salad in The Taste of Home Cookbook , p64

Spring Mix

Often labeled mesclun greens, this mixture of small, tender young salad greens and often tender herbs is available year-round in supermarkets. The mix can include such salad green varieties as oak leaf, mache, arugula, frisee, mizuna, endive and radicchio. Spring mix will stay fresh in the refrigerator for about a week. Wash, dry and dress these tender greens just before serving.