Mixed Green Salad with Oranges and Cranberries

This salad is easy to make and is the perfect winter season salad!

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This salad is personally one of my favorites! I have been eating it a couple of times a week. it is easy enough for a weeknight but a little fancy so can be used for company! If you use it on a weeknight it definitely takes a boring side salad over the top in delicious flavors. It is a beautiful and colorful salad and light and refreshing! It is a feel good salad!

This salad has it all! It is a power mix of greens, with mandarin oranges, slices of red onion, candied almonds, and a sprinkle of parmesan or feta cheese. Topped with an easy maple vinaigrette dressing this salad will become a favorite very quickly. It is healthy, light, sweet, tart and crunchy. So good and so good for you!

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This salad I mostly make as a side dish, but I know it would quickly become a great dinner salad by adding grilled chicken or even some skirt steak on top! I know if you make this you too will want to make it again and again!

Mixed Green Salad with Oranges and Cranberries

Ingredients

Note: This salad can be made with the choice of argali ( my favorite green ) or you can leave it out and use baby spring mix and even just romaine works if you are in a pinch or my husband who only likes romaine and iceberg. The candied almonds are not hard to make and they definitely are a must for the extra crunch. You can use parmesan or feta cheese which ever you prefer! Making a vinaigrette is so easy! I included a recipe that I always use for my salads.

8 oz., baby spinach, roughly chopped

4 oz. arugula ( optional )

1 small red onion, very thinly sliced

1 can of mandarin oranges, drained or 2 fresh ones works too!

2/3 cup dried cranberries

1/2 cup candied almonds

1/4 cup Maple vinaigrette

1/2 cup parmesan cheese, shredded or feta crumbles

Directions

  1. First, make the candied almonds. It is simple to make. Melt a teaspoon of butter in a large skillet. when it starts to foam add the  1/2 cup sliced almonds and stir to coat with the butter. When they are hot and a little toasted sprinkle in a tablespoon sugar and stir constantly as it melts onto them. This should only take a few minutes. After it has caramelized remove form heat and let cool on some parchment paper. Use a fork to break apart so they are not clumped all together. Once cooled you can toss them into this salad!
  2.  Combine the spinach, arugula  ,onion, oranges, cranberries and candied almonds in a large mixing bowl. toss to combine and drizzle with some vinaigrette. Sprinkle with the parmesan on top of the salad.
  3. To make a Maple vinaigrette. Combine 1/2 cup light olive oil, 1/4 cup whit champagne or balsamic vinegar, 3 tablespoons maple syrup 1 teaspoon kosher salt, and 1/2 teaspoon fresh ground black pepper.

 

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