Dressing is the twist for this spring salad

Robin McDaniel
It’s been a long winter. Celebrate the arrival of spring with a leafy spring salad.

It’s been a long winter. Celebrate the arrival of spring with a leafy spring salad.

A leafy green salad can not only herald the coming of spring, it’s a healthy way to start looking toward bathing suit season.

This Mixed Green Salad has a dressing that has a twist -- a vinaigrette that isn’t balsamic or raspberry, but cranberry. Celebrate the fact that spring has arrived with this salad and see how you like this dressing.

The recipe is courtesy of Sandra Lee and the Food Network.

Mixed Green Salad with Cranberry Vinaigrette

1 1/4 cups whole cranberry sauce

2 Tablespoons orange juice

2 Tablespoons balsamic vinaigrette

1 pinch of sugar

1 ( 5 oz.) bag spring salad mix

2 tomatoes, diced

1 cucumber, diced

1/2 ( 5 oz.) bag herbed croutons

Heat the cranberry and orange juice in small saucepan over medium heat until it boils. Remove from heat and let cool.

Strain cranberry mixture into a large bowl using a fine mesh strainer. Whisk in vinaigrette and sugar until well combined.

Add salad mix and half of the dressing into a large bowl and toss with tongs until lettuce is coated. Add tomatoes and cucumber. Toss gently. Add more dressing is necessary. Transfer to platter and top with croutons.

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