A deliciously colorful
fruit and vegetable salad, great for serving at a brunch or holiday
meal.
Festive
Party Salad
- 3/4 cup poppy seed dressing
or raspberry vinaigrette
- 1 head romaine lettuce,
washed, dried and torn into bite-sized pieces
1 bag fresh baby spinach leaves, cleaned and dried
3 seedless oranges, peeled and chopped
3 kiwis, peeled, sliced and quartered
1 cup fresh strawberries, sliced
1/2 cup toasted, slivered almonds or sunflower seeds (optional
if allergies are a concern)
1/4 cup red onion, sliced into rounds
1/4 cup dried cranberries
- Place all ingredients,
except dressing, into a large bowl and toss.
- Before serving, toss with
dressing.
Makes 4 to 6 servings.
Recipe and photograph provided
courtesy of Renée’s Gourmet, member of The Association For Dressings and Sauces.
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