Berry Tossed Salad Recipes

BERRY-MANDARIN TOSSED SALAD

Berry-Mandarin Tossed Salad image

"The recipe for this beautiful blend came from a local berry farm some years ago," notes Linda Jo Wahlgren of Mt. Horeb, Wisconsin. "We like to take the sweet and savory salad on picnics to accompany cold chicken and a loaf of crusty bread."

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 12-14 servings.

Number Of Ingredients 16

Ingredients

1/4 cup sugar
2 tablespoons cider vinegar
2 tablespoons honey
1-1/2 teaspoons lemon juice
1/2 teaspoon paprika
1/2 teaspoon ground mustard
1/2 teaspoon grated onion
1/4 teaspoon celery seed
Dash salt
1/3 cup canola oil
8 cups torn mixed salad greens
2 cups sliced fresh strawberries
1 can (11 ounces) mandarin orange, drained
1 medium sweet onion, sliced into rings
1/3 cup slivered almonds, toasted
4 bacon strips, cooked and crumbled

Steps:

In a 2-cup microwave-safe bowl, combine the first nine ingredients. Microwave, uncovered, on high for 1-2 minutes; stir until sugar is dissolved. Whisk in oil. Cover and refrigerate until serving. , In a salad bowl, combine the greens, strawberries, oranges, onion, almonds and bacon. Drizzle with dressing and gently toss to coat.

Nutrition Facts : Calories 125 calories, Fat 8g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 50mg sodium, Carbohydrate 14g carbohydrate (12g sugars, Fiber 2g fiber), Protein 2g protein.

BLUE CHEESE & BERRY TOSSED SALAD

Blue Cheese & Berry Tossed Salad image

The sweet tang of blueberries complements the sharpness of blue cheese in this breezy side. Topped with pecans, it could pass for a fancy restaurant's signature salad.-Rachael Zavala, Pleasant Hill, California

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 9 servings.

Number Of Ingredients 10

Ingredients

1 package (5 ounces) spring mix salad greens
1 cup (4 ounces) crumbled blue cheese
1 cup fresh blueberries
1 cup pecan halves, toasted
VINAIGRETTE:
1/2 cup olive oil
2 tablespoons champagne vinegar or white wine vinegar
2 tablespoons raspberry vinegar
1/8 teaspoon pepper
Dash salt

Steps:

In a salad bowl, combine the salad greens, cheese, blueberries and pecans., In a small bowl, whisk the vinaigrette ingredients. Drizzle over salad and toss to coat. Serve immediately.

Nutrition Facts : Calories 177 calories, Fat 17g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 159mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.

MERRY BERRY SALAD

Merry Berry Salad image

Dried cranberries, crunchy apple chunks and toasted almonds dress up this crisp green salad. It's drizzled with a sweet-tart dressing that's a snap to blend. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Lunch Side Dishes

Time 20m

Yield 10 servings.

Number Of Ingredients 15

Ingredients

1 package (10 ounces) mixed salad greens
1 medium red apple, diced
1 medium green apple, diced
1 cup shredded Parmesan cheese
1/2 cup dried cranberries
1/2 cup slivered almonds, toasted
DRESSING:
1 cup fresh cranberries
1/2 cup sugar
1/2 cup cider vinegar
1/4 cup thawed apple juice concentrate
1 teaspoon salt
1 teaspoon ground mustard
1 teaspoon grated onion
1 cup canola oil

Steps:

Combine the first six ingredients. To make dressing, pulse next seven ingredients in a blender, covered, until well mixed. While processing, gradually add oil in a steady stream. Drizzle desired amount of dressing over salad; toss to coat. Refrigerate any leftover dressing.

Nutrition Facts : Calories 367 calories, Fat 28g fat (3g saturated fat), Cholesterol 6mg cholesterol, Sodium 398mg sodium, Carbohydrate 28g carbohydrate (22g sugars, Fiber 3g fiber), Protein 5g protein.

STRAWBERRY TOSSED SALAD

Strawberry Tossed Salad image

Meet the Cook: One reason I particularly like this recipe is that it's so versatile. I've served the salad with poultry, ham and pork all throughout the year and even used it to add color to the table at Christmas. Recently, when I brought this for a dinner at church, one lady asked if she could take home the little that was left for her husband's lunch the next day - and he very rarely eats salad or fruit. Right now, my husband and I are in the middle of building our retirement home out in the country. We have four grown children and five grandchildren. -Patricia McNamara, Kansas City, Missouri

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

1/2 cup canola oil
1/3 cup sugar
1/4 cup cider vinegar
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon paprika
Pinch white pepper
8 cups torn romaine
4 cups torn Bibb or Boston lettuce
2-1/2 cups sliced fresh strawberries
1 cup shredded Monterey Jack cheese
1/2 cup chopped walnuts, toasted

Steps:

For dressing, place first seven ingredients in a jar with a tight-fitting lid; shake until sugar is dissolved., In a large bowl, combine remaining ingredients. Just before serving, shake dressing again and toss with salad.

Nutrition Facts : Calories 281 calories, Fat 23g fat (5g saturated fat), Cholesterol 13mg cholesterol, Sodium 156mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 3g fiber), Protein 7g protein.

BERRY TOSSED SALAD

Berry Tossed Salad image

From the Taste of Home website. Try using cranberries instead of the kiwi and strawberries, and honey roasted cashews in place of the almonds.

Provided by sexymommalucas

Categories < 30 Mins

Time 30m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

1 (10 ounce) package ready-to-serve salad greens
1 cup sliced fresh strawberries
1 kiwi fruit, peeled and sliced
1/4 cup chopped red onion
1/4 cup crumbled feta cheese
2 tablespoons slivered almonds
1/2 cup mayonnaise
2 tablespoons granulated pure unbleached cane sugar
2 teaspoons granulated pure unbleached cane sugar
1 tablespoon raspberry vinegar
1 tablespoon milk
2 1/2 teaspoons poppy seeds
2 1/2 teaspoons seedless raspberry jam

Steps:

In a large salad bowl, combine the greens, strawberries, kiwi, onion, feta cheese and almonds. In a small bowl, whisk the dressing ingredients. Drizzle desired amount over salad and toss to coat. Serve immediately. Refrigerate any leftover dressing.

Nutrition Facts : Calories 125.6, Fat 7.3, SaturatedFat 1.6, Cholesterol 8.3, Sodium 169.2, Carbohydrate 14.2, Fiber 1.6, Sugar 8.6, Protein 2.1

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