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A great salad to serve 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

1. Place all ingredients, except dressing, into a large bowl and toss.
2. 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.