Springy Tossed Salad


I like green salads with lots of add-ins and unusual dressing.  This recipe meets all my likes.   It’s super easy and you really can make it all year long but it just makes me think of spring.  I use cranberry-raspberry juice instead of just raspberry juice in the dressing.

Springy Tossed Salad

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

Whisk together the raspberry juice, vinegar and oil in a small bowl and cover and refrigerate.

In a salad bowl, combine the salad mix, mandarin oranges and blue cheese. Pour the dressing over salad mixture andtoss to coat. Add pecans and toss again and try to coat the pecans with the dressing.

Serve immediately.

Makes 4-6 servings.

Happy Cooking!

2 thoughts on “Springy Tossed Salad

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