I have been making this Wintry Green salad for a few years now. It's really easy, and it offers a great simple side to an evening meal, or serve it for lunch with chicken salad. The Mandarin oranges and cranberries make it colorful, and worthy for entertaining.
I had it on the menu for my tree-trimming meal last month, and my Mother-in-Law loved it so much that she requested it for our Christmas Eve gathering. I don't think you can go wrong with this salad. I have, however, cut the sugar amounts for the dressing from the original recipe, which was published in the 2003 Jr. Guild of Rocky Mount Cookbook, "A Dash of Down East."
|Wintry Green Salad with Citrus and Cranberries|
Wintry Green Salad with Citrus and Cranberries
1-11 oz can of Mandarin oranges, drained
1/2 cup dried cranberries
1/2 cup almonds, toasted
8 to 10 cups mixed salad greens
Sesame Cider Dressing:
1/3 cup sugar (Original recipe calls for 1/2 cup sugar)
2 tablespoons sesame seeds, toasted
1 1/2 teaspoons of minced onions
1/4 teaspoon Worcestershire sauce
1/4 teaspoon paprika
1/4 cup apple cider vinegar
salt and pepper to taste
1/2 cup olive oil
Combine all dressing ingredients except oil in a bowl. Gradually whisk in oil.
Combine all salad ingredients in a bowl. Toss with dressing just before serving.
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