Have you forgiven me for being a little late with yesterday’s post? (Did the topic of forgiveness help you to cut me some slack? 😉 )
We enjoyed some fun family time over the weekend with a visit from Fun Son and his cutie pie. We ate good food and watched movies. Nothing else to do during our constant downpour!
Fun Son has become quite the griller! He grilled the man beef slabs (steaks) while I prepared potatoes and a delicious salad (for the girls). HH and I had this salad last week, so for this weekend’s salad, the dressing was all ready to go.
Fruit and nutty salads are perfect during spring. They’re light, sweet, and slightly tart with the added dressing.
A friend gave me this salad recipe a couple of years ago, along with a container of the recipe’s freshly prepared dressing. Yum! I am blessed with such sweet sharing friends! (Thank you, D! 🙂 )
The strawberry dressing is amazingly delicious when combined with the fine ingredients in the salad mixture.
As a taste preview, here’s what’s included with the mixed salad greens (recipe to follow):
Are you drooling yet?
There are no ingredient quantities listed for the salad – only for the dressing. Fill your bowl with the greens and sprinkle everything else on top as desired. It’s so easy.
The dressing is frozen strawberries (or raspberries), honey, oil, sugar, dry mustard, salt, raspberry vinegar, and green onion – blended well in a blender.
The dressing recipe makes about two pints, which was far more than we needed. I made a fourth of the recipe and still had plenty left after dressing two large bowls of salad.
- Mixed Salad Greens
- Avocado, chopped
- Mandarin Oranges
- Grapes, sliced (I like red)
- Strawberries, sliced
- Red onion, chopped or sliced
- Toasted Almonds
- 1-1/4 cup sugar
- 2 teaspoons dry mustard
- 2 teaspoons salt
- ⅔ cup raspberry vinegar
- 2 cups chopped green onion
- 1 small box frozen strawberries (or raspberries)
- ¼ cup honey
- 1-3/4 cups vegetable oil
- Place salad greens in large bowl. Sprinkle with other ingredients as desired.
- Blend all ingredients in blender and chill until ready to serve.
I’ve been on such a salad kick this spring! It all started with the Orange Spring Salad with Toasted Almonds.
What about you? Are you drawn to salads with fruit and nuts? (I’m drooling as I write this post, just looking at the pictures again.)
I’m sharing with Metamorphosis Monday. Join the fun, y’all!