Springtime Tossed Salad Recipe
Springtime Tossed Salad Recipe photo by Taste of Home
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Springtime Tossed Salad Recipe

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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."
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 6 servings


  • 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

Nutritional Facts

1 cup: 151 calories, 9g fat (3g saturated fat), 8mg cholesterol, 173mg sodium, 15g carbohydrate (12g sugars, 2g fiber), 4g protein.


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

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