I’ve put together another fantastic Green Salad recipe for you today. Spring Greens With Berries is absolutely delectable. This Tossed Salad includes blueberries, strawberries, raspberries, mandarin orange segments and toasted almonds. The Homemade Orange Vinaigrette is made with healthy ingredients and provides a hint of orange flavoring that complements the salad. I thought it was irresistible!
We had a neighbor that had knee surgery back in June of 2024. We asked if we could bring a meal by for them and they said, “Yes!” I took over a Ravioli Lasagna, homemade bread, this luscious salad and a Magic Peach Cobbler. They enjoyed the meal after a full day of surgery and recovery, and I was happy to make it for them.
This delicious salad is healthy, low calorie, gluten free and vegan. It’s also rather easy to toss together and holds well, if you make it earlier in the day for your dinner menu. All that mouthwatering fruit combined with the savory flavor of toasted almonds makes a fantastic combination.
Spring Greens with Berries is an excellent choice for any lunch or dinner menu. If you’re looking for healthy as well as scrumptious, this is the recipe for you!
Spring Greenswith Berries is a wonderful lunch or dinner option.
The salad is filled with fresh fruit and nuts.
It’s festive, beautiful and an excellent option for a holiday or company dinner.
The salad dressing includes grated orange peel which bumps up the flavors delightfully.
Here’s what I did.
I used these ingredients for the salad.
Place slivered almonds on a roasting pan or cookie sheet.
Bake at 350 degrees about 4-5 minutes until almonds are lightly browned. Remove from oven or toaster oven and set aside.
Place Spring Greens in a salad bowl.
Add blueberries.
Add sliced strawberries.
Add raspberries.
Add drained mandarin orange segments.
Top with almonds. Refrigerate until ready to serve.
I used these ingredients for the salad dressing.
Grate orange peel; set aside.
Measure avocado oil into a measuring cup; add orange juice.(You can also place right into a blender).
Add honey and grated orange peel, salt and pepper.
Add red wine vinegar.
Add Honey Dijon mustard.
Toss all the ingredients into a blender or food processor.
Pulse about 30-45 seconds until ingredients are emulsified.
Pour salad dressing into a salad dressing dispenser.
Serve salad with salad dressing.
Spring Greens with Berries is healthy, low calorie, gluten free and vegan.
Toss and serve!
Spring Greens with Berries is a marvelous salad to make for Ladies’ Luncheons.
Here’s the recipe.
SPRING GREENS WITH BERRIES
(Recipe adapted from Taste of Home,Quick Cooking, 2008, pg. 136)
Spring Greens with Berries
Teresa Ambra
You’ll savor the deliciousness of this fantastic salad made with Spring Greens and Berries. This one includes blueberries, strawberries, raspberries, mandarin orange segments and toasted almonds. The salad dressing boosts the delightful orange flavor with the addition of orange peel. This scrumptious Tossed Salad with Fruit is healthy, low calorie, gluten free and vegan. Perfect for a company or holiday dinner.
Prep Time 20 minutesmins
Cook Time 5 minutesmins
Total Time 25 minutesmins
Course Salad and Salad Dressing, Side Dish
Cuisine American
Servings 8
Calories 221kcal
1 large salad bowl
1 blender or food processor
measuring cups
measuring spoons
1 grater or orange zester
1 sharp knife to slice strawberries
1 colander
1 cutting board
SALAD:
10oz. containersalad greensor spring mix
11oz. canmandarin orange segmentswell drained
1cupfresh blueberrieswashed
1cupfresh raspberrieswashed gently
1cup strawberrieswashed, stem removed, sliced
1/2cupslivered almondstoasted
ORANGE VINAIGRETTE:
1/2cupavocado oil
2tbsp.red wine vinegar
2tbsp.orange juice
2-4tbsp.honey(see note below)
2tsp.grated orange peel
2tsp.Dijon mustard
1/2tsp.sea salt
1/4tsp.ground black pepper
SALAD:
Place almonds on a small tray.
Toast in a toaster oven or regular oven at 350° for about 4-5 minutes.
Remove from oven and cool.
In a large salad bowl, combine the spring mix, oranges, strawberries, raspberries, blueberries and almonds.
Cover and refrigerate until ready to serve.
ORANGE VINAIGRETTE:
Combine ingredients in a blender and pulse about 45 seconds until smooth.
Drizzle over salad just before serving; toss to coat.
Or drizzle salad dressing over top of individual servings, as desired.
NOTE: This is NOT a very sweet vinaigrette. If you prefer sweeter salad dressings, increase the honey to 4 tablespoons.
Taste of Home no longer has a search engine that allows you to search recipes by title. Most of the time, you have to weed through thousands of recipes in collections. If any link is to be found, I find direct links through google, not their own website. I could not locate a direct page for this recipe. But it is in the cookbook noted above.
Teresa Ambra
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