Spring Salad with Parsley Vinaigrette

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It has been so cold this winter that we haven’t even been to the dog park except for a handful of times.  I really needed some Spring the other day so I found this salad recipe, tried it, loved it!

I was a little afraid of the vinaigrette but I was pleasantly surprised.  it was bright and delicious and easy to make!  I left out the almonds because they aren’t my favorite.  Even Mr. Meat Eater ate two helpings!

Spring Salad with Parsley Vinaigrette

Spring Salad with Parsley Vinaigrette

Parsley Vinaigrette

1/4 cup vegetable oil
2 tbsps sugar
2 tbsps white vinegar
1 tbsp chopped fresh Italian (flat leaf) parsley
1/2 tsp salt
dash black pepper
dash Tabasco

Salad

1/2 head Boston lettuce, torn into pieces
1/2 head red leaf lettuce, torn into pieces
1 quart fresh strawberries, cleaned and sliced
1/2 cup slivered almonds
1 (11 oz) can mandarin oranges, drained

To make the vinaigrette, combine all the ingredients in a jar with a tight fitting lid and shake to combine all the ingredients.

To make the salad, toss all the ingredients together in a large bowl. Add the vinaigrette and toss to coat all the ingredients.

Source:  Simply Sarasota

Happy Cooking!

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