Monday, April 15, 2013

Spring Salad

We barbecued burgers again this weekend.  My niece was in from out of state and we all wanted to get together to get a chance to visit with her (and each other!).  I took this delicious salad to the BBQ.  Every single thing was just so delicious!  After a long winter (that refuses to let go of us), BBQ just taste extra special and we can't get enough!  I first found this recipe at a great blog called The Prudent Homemaker.  Check it out HERE!

This salad can be used to incorporate your favorite seasonal fruit, like strawberries, apples, pears, oranges etc.  It features your favorite lettuce, green onions, sugared pecans, fruit and feta.  It's a delicious combination! I had mandarin oranges on hand and I particularly like the orange contrast next to the salad greens and feta so that is what I used on Sunday.  My mother-in-law commented that she could make a meal completely out of this salad alone.  I agreed!

It's so nice to remember these great recipes that often slip through the cracks.  With all of the beautiful, fresh and home grown lettuces and sweet onions available this time of year, this recipe will be making a regular appearance on my dinner table.

Here's how I made Spring Salad AT HOME MY WAY:

Spring Salad

Mixed greens (torn/chopped) (I bought one of those little plastic tubs in the produce section that had several different small heads of green and purple lettuces.) 
2 green onions, chopped small
2 cans mandarin oranges (fully drained)
½ cup Sugared Pecans (recipe below)
Citrus Dressing (recipe below)
Feta Cheese (I used one tub, but for a whole, big salad, two tubs would be a plus.)
** You could also add dried cranberries, raisins, other nuts.

Mix first six ingredients in a large bowl.

Sugared Pecans:

2 Tbsp unsalted butter
2 Tbsp brown sugar

To make the sugared pecans, set a pan over medium heat. Add the butter and sugar. Once it has melted, toss in the pecans and continue to toss to coat and cook evenly, about 1 minute. Transfer to a sheet tray lined with waxed paper or a plate sprayed with cooking spray, to cool while you prepare the salad.

Citrus Dressing:
1/3 cup vegetable oil
1/3 cup apple cider vinegar
½ cup sugar
½ tsp dry mustard
1 Tbsp orange juice concentrate, or, the juice of one orange
salt and pepper to taste

 Whisk together all ingredients.

Instructions:  Combine the lettuce, onions, pecans, fruit, feta crumbles, and toss with dressing.

If you wish to keep leftovers, serve the dressing on the side for adding to each individual serving so that the salad itself will keep without getting too wet.

I shared this recipe at:


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