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Springtime Tossed Salad

SUBMITTED BY: Laura Kopp

"'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, 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.'"
RECIPE RATING:
The reviewer gave this recipe 1 stars. This recipe average a 4 star rating.
Read Reviews (1)
PREP TIME  10 Min
READY IN  10 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 1/2 cup raspberry juice or cranberry-raspberry juice
  • 3 tablespoons white wine vinegar or cider vinegar
  • 1 tablespoon olive oil
  • 8 ounces spring mix salad greens
  • 2 (11 ounce) cans mandarin oranges, drained
  • 1/2 cup crumbled blue cheese
  • 1/4 cup chopped pecans, toasted

DIRECTIONS

  1. In a small bowl, whisk together the raspberry juice, vinegar and oil. Cover and refrigerate. In a large bowl, combine the salad mix, mandarin oranges and blue cheese. Pour dressing over salad mixture; toss to coat. Add pecans; toss to coat. Serve immediately.

FOOTNOTE

  • Nutritional Analysis: One serving (1 cup) equals 94 calories, 7 g fat (2 g saturated fat), 6 mg cholesterol, 104 mg sodium, 8 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 1 fat, 1/2 fruit.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 10, 2007 by Rae07
This salad is light and tangy at the same time and tastes GREAT! A very flavorful bite of spring! MORE


 
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