Mixed Green Salad
Quick Cooking
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In Grand Blanc, Michigan, Brenda Lancaster tosses together this pretty medley of greens, mushrooms, red pepper, onion and oranges. She uses raspberry vinegar in the homemade dressing, but cider vinegar works nicely in a pinch.
SERVINGS: 4
CATEGORY: Lower Fat
METHOD:
TIME: Prep/Total Time: 20 min.
Ingredients:
- 3-1/2 cups baby spinach
- 2 cups torn leaf lettuce
- 1/2 cup chopped sweet red pepper
- 1/2 cup sliced red onion
- 1/4 cup mandarin oranges
- 1/4 cup sliced fresh mushrooms
- DRESSING:
- 2 tablespoons olive oil
- 1 tablespoon raspberry vinegar
- 1 teaspoon sugar
- 1/4 teaspoon minced fresh parsley
- 1/4 teaspoon minced fresh basil
- Pepper to taste
Directions:
In a large salad bowl, combine spinach, lettuce, red pepper, onion, oranges and mushrooms. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle over salad; toss to coat. Yield: 4 servings.