• 30minutes
  • 230calories

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsA, B2, B9, C, E
MineralsManganese, Iron, Magnesium, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1 (6 ounce) bag baby spinach

  2. 1 (10 ounce) bag italian blend salad greens

  3. 2 cups strawberries , sliced

  4. 1 1/2 cups blood oranges , segmented and chopped

  5. cup dried cranberries

  6. cup chopped pecans

  7. 3 tablespoons brown sugar

  8. cup seedless raspberry preserves

  9. 1 / 3 ; cup balsamic vinegar

  10. 2 tablespoons fresh squeezed key lime juice

  11. cup sugar

  12. 2 teaspoons poppy seeds

Instructions Jump to Ingredients ↑

  1. To make the vinegarette drssing: Put raspberry preserves in a small bowl and cook in microwave at 50% power for 45 seconds or until preserves has liquified. Thoroughly mix all dressing ingredients in bowl with wire whisk. Set aside.

  2. Put the spinach, salad greens, strawberries, blood oranges and cranberries in a large bowl and toss until ingredients are well blended. Mix the chopped pecans with the brown sugar. Sprinkle over the salad.

  3. Whisk vinegarette again until well mixed. Drizzle the vinegarette over the salad. Use the quantity of vinegarette to your liking. Toss everything together until salad is evenly coated with the vinegarette dressing.


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