Spring Salad with Fruit, Feta and Pecans

A blue ribbon salad! 

We love salads with lots of goodies in them, like meats, cheeses, nuts, etc.  By the time we're done, it becomes the whole meal.  Like at a salad bar...a little bit of everything!  You can even change up the fruit, strawberries or blueberries in the spring/summer, dried cranberries in the fall.  It's all good!

 

But, sometimes I just want a light and delicious salad with fruit and mixed greens.  I love this one because it has feta and pecans, along with the fruit.  It's great as an opening dish to a holiday or company meal.

 

This recipe puts everything into a bowl for self serve, but I like to make the individual plates and carry them to the table for each guest, kind of restaurant style.  They look so beautiful and are just delicious.  You can use the dressing recipe below or make your favorite.

 

Ingredients:

4 cups spring mix greens, washed and rinsed well

4 oz. can of mandarin oranges, drained

6 medium strawberries, washed and sliced

1/3 cup crumbled feta cheese

1/4 cup chopped pecans

Raspberry vinaigrette, recipe below

 

Wash and dry the greens well, then just before serving, plate each individual salad bowl with the greens. 

 

Divide the oranges, strawberries, feta cheese and chopped pecans onto each plate for a beautiful presentation.  (The pecans can be toasted for a nuttier flavor, if desired.)

 

Lightly drizzle with the vinaigrette just before serving, and put the rest of it on the table in case anyone wants more with their salad.

 

Raspberry Vinaigrette Recipe

6 tsp. raspberry preserves

1 Tbsp. balsamic vinegar

3 Tbsp. extra virgin olive oil

Juice of 1/2 lemon

 

Blend all ingredients together well, (a small whisk works great), drizzle over salad just

before serving.

 

 

Be encouraged!

“Prayer should be the key of the day and the lock of the night.” – George Herbert