Mixed Greens and Fruit Salad
Recipe from
Better Homes and Gardens
Enjoy this tossed green salad with fresh berries in the summer months or with canned mandarin orange sections during the winter.
Servings:
4 servings
Total Time:
15 mins
Ingredients
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4 cupstorn mixed greenssee savings
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1 cupsliced fresh mushroomssee savings
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1 cupfresh blueberries, raspberries, quartered strawberries, and/or canned mandarin orange sections, drainedsee savings
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1/3 cuporange juicesee savings
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4 teaspoonssalad oilsee savings
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4 teaspoonsbrown mustardsee savings
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1-1/2 teaspoonssugarsee savings
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1-1/2 teaspoonssnipped fresh mint or 1/4 teaspoon dried mint, crushedsee savings
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1/4 teaspoonsaltsee savings
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1/8 teaspoonground black peppersee savings
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Directions
1.
In a large bowl gently toss together the salad greens, mushrooms, and fruit.
2.
For dressing, in a screw-top jar combine orange juice, oil, brown mustard, sugar, mint, salt, and pepper. Cover and shake until combined. Drizzle over salad. Toss gently to coat. Makes 4 servings.
Nutrition information
Per serving: Calories 97, Total Fat 5 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium 248 mg, Carbohydrate 12 g, Fiber 3 g, Protein 3 g.
Percent Daily Values are based on a 2,000 calorie diet
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process. We saw how the fruit enters the facility and walkedhealthy, and featured the fruit perfectly. My favoritethings we ate: Grilled Fruit Salad with Pomegranate Arilsarils and POM juice. Mixed Greens with Pomegranate Lemon read more...
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