Spring Salad with Fruit, Feta and Pecans
Angela (Grammy) Derby
This recipe puts everything into a bowl for self serve, but I like to make the individual plates and carry them to the table for each guest, kind of restaurant style. They look so beautiful and are just delicious. You can use the dressing recipe below or make your favorite.
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- 4 c
- spring mix greens, washed and rinsed well
- 4 oz. can(s)
- mandarin oranges, drained
- medium strawberries, washed and sliced
- 1/3 c
- crumbled feta cheese
- 1/4 c
- chopped pecans
- 6 tsp
- raspberry preserves
- 1 Tbsp
- balsamic vinegar
- 3 Tbsp
- extra virgin olive oil
- juice of 1/2 lemon
1Wash and dry the greens well, then just before serving, plate each individual salad bowl with the greens.
2Divide the oranges, strawberries, feta cheese and chopped pecans onto each plate for a beautiful presentation. (The pecans can be toasted for a nuttier flavor, if desired.)
3Lightly drizzle with the vinaigrette just before serving, and put the rest of it on the table in case anyone wants more with their salad.
4Raspberry Vinaigrette: Blend all ingredients together well, (a small whisk works great), drizzle over salad just