8 servings
For the Vinaigrette | ||
| 1/3 | cup olive oil | |
| 1/3 | cup balsamic vinegar | |
| 3 | tablespoons sugar | |
| 1/2 | teaspoon salt | |
| 1/4 | teaspoon fresh ground pepper | |
| 1/2 | teaspoon ground cinnamon | |
| 1/8 | teaspoon cayenne pepper | |
| 1/8 | teaspoon ground ginger | |
For the Salad | ||
| 2 | heads romaine lettuce or spinach, torn into bite-sized pieces | |
| 1(11 | ounce) can mandarin oranges, drained | |
| 1 | pint strawberries, stemmed and quartered | |
| 1 | small red onion, thinly sliced and quartered | |
| 1/2 | cup coarsely chopped pecans, toasted (I also use plain almonds chopped up) | |
| | *If you want this to be a full meal just cook up some chicken and add to the salad. I usually cover the chicken with some of the dressing too before I add it into the salad. | |
- Whisk viniagrette ingredients together.
- Combine salad ingredients in a large bowl.
- Pour viniagrette over salad, a little at a time (you may not need all of the dressing) and toss to coat.
- Serve and enjoy!
1 comment:
LOVE THIS SALAD!!!!! I made this all of the time last summer. If strawberries aren't in season just leave them out it is still good without the strawberries. Have to have chicken with it- YUMMMMM!!! The dressing is fabulous and you can use it for any other salads you like.
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