Berry-Mandarin Tossed Salad

I grew up eating a salad similar to this - except it didn't have strawberries. I love the addition for both color and flavor and I really love the dressing that goes over it all - it has a bit of a kick which is a nice contrast to the sweet fruit. This is a delightful luncheon salad when served with sandwiches, would be a lovely first course for dinner, and could even be the main course if you wanted to add chicken, blue cheese or goat cheese.

To make the dressing, in a small glass measuring cup, combine the sugar, vinegar, honey,



onion salt, lemon juice, paprika,



and dried mustard.



Heat this in the microwave for a minute or so until the sugar is dissolved. Then whisk in the oil.



Transfer this to a jar with a tight fitting lid and refrigerate until you're ready to serve. (If you're not putting the dressing together ahead of time, you can just leave it in the measuring cup.)

When it's time to make the salad, combine the greens and red onion in a large salad bowl, then pour the dressing over



and toss the salad well to coat all the greens. Sprinkle on the mandarin oranges



then the strawberries



and top with the toasted almonds.



Serve immediately and dream of summer days to come. (I'm hoping that by posting this summery salad, summer - or at least spring! - will come my way soon...)



For more inspiration, visit My Meatless Mondays, Meatless Mondays, Meatless/Vegan Monday, This Week's Cravings, What's Cooking Wednesday, Real Food Wednesday, What's on the Menu Wednesday, What's on Your Plate?, Made it on Monday, Let's Do Brunch, Recipes I can't Wait to Try, It's a Keeper, Full Plate Thursday, Recipe Swap Thursday , Pennywise Platter, Friday Food, Recipes to Run On.

Berry-Mandarin Tossed Salad

Dressing:
1/4 cup sugar
2 Tbsp. cider vinegar
2 Tbsp. honey
1 1/4 tsp. lemon juice
1/2 tsp. paprika
1/4 tsp. onion salt
1/2 tsp. ground mustard
1/3 cup oil (I use olive)

Salad:
8 cups salad greens
2 cups sliced strawberries
1 small can mandarin oranges
1 small red onion, sliced
1/3 cup slivered almonds, toasted

In a small measuring cup, combine sugar, vinegar, honey, lemon juice, paprika, onion salt and ground mustard. Microwave for 1 to 1 1/2 minutes or until sugar is dissolved. Whisk in oil. Cover and refrigerate until serving.

When ready to serve, combine salad greens and onion in a large salad bowl. Drizzle dressing over and toss to coat. Sprinkle on mandarin oranges, strawberries and almonds. Serves 8-10 as a first course or side salad.

I grew up eating a salad similar to this - except it didn't have strawberries. I love the addition for both color and flavor and I really love the dressing that goes over it all - it has a bit of a kick which is a nice contrast to the sweet fruit. This is a delightful luncheon salad when served with sandwiches, would be a lovely first course for dinner, and could even be the main course if you wanted to add chicken, blue cheese or goat cheese.

To make the dressing, in a small glass measuring cup, combine the sugar, vinegar, honey,



onion salt, lemon juice, paprika,



and dried mustard.



Heat this in the microwave for a minute or so until the sugar is dissolved. Then whisk in the oil.



Transfer this to a jar with a tight fitting lid and refrigerate until you're ready to serve. (If you're not putting the dressing together ahead of time, you can just leave it in the measuring cup.)

When it's time to make the salad, combine the greens and red onion in a large salad bowl, then pour the dressing over



and toss the salad well to coat all the greens. Sprinkle on the mandarin oranges



then the strawberries



and top with the toasted almonds.



Serve immediately and dream of summer days to come. (I'm hoping that by posting this summery salad, summer - or at least spring! - will come my way soon...)



For more inspiration, visit My Meatless Mondays, Meatless Mondays, Meatless/Vegan Monday, This Week's Cravings, What's Cooking Wednesday, Real Food Wednesday, What's on the Menu Wednesday, What's on Your Plate?, Made it on Monday, Let's Do Brunch, Recipes I can't Wait to Try, It's a Keeper, Full Plate Thursday, Recipe Swap Thursday , Pennywise Platter, Friday Food, Recipes to Run On.

Berry-Mandarin Tossed Salad

Dressing:
1/4 cup sugar
2 Tbsp. cider vinegar
2 Tbsp. honey
1 1/4 tsp. lemon juice
1/2 tsp. paprika
1/4 tsp. onion salt
1/2 tsp. ground mustard
1/3 cup oil (I use olive)

Salad:
8 cups salad greens
2 cups sliced strawberries
1 small can mandarin oranges
1 small red onion, sliced
1/3 cup slivered almonds, toasted

In a small measuring cup, combine sugar, vinegar, honey, lemon juice, paprika, onion salt and ground mustard. Microwave for 1 to 1 1/2 minutes or until sugar is dissolved. Whisk in oil. Cover and refrigerate until serving.

When ready to serve, combine salad greens and onion in a large salad bowl. Drizzle dressing over and toss to coat. Sprinkle on mandarin oranges, strawberries and almonds. Serves 8-10 as a first course or side salad.