Springtime Tossed Salad Recipe

Springtime Tossed Salad Recipe photo by Taste of Home

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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."

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Springtime Tossed Salad Recipe

Prep/Total Time: 10 min.

Yield: 6 Servings

10 10

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

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.

Nutritional Facts 1 cup equals 151 calories, 9 g fat (3 g saturated fat), 8 mg cholesterol, 173 mg sodium, 15 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Springtime Tossed Salad in Light & Tasty April/May 2004, p52