Who doesn’t love fresh, ripe strawberries? How about juicy oranges?
How about on a salad?
This salad has everything summer going for it! Juicy ripe fruit on bitter greens with my tangy Orange Dream dressing.
You could do Mango and Raspberry instead and use my Raspberry Dream dressing.
These dressings are incredibly easy but don’t let that fool you. They are delicious!
Strawberry and orange salad on mixed greens
Ingredients
- 1 cup Romaine Lettuce Chopped into bite sized pieces
- 1 cup Butter Lettuce Torn into bite sized pieces
- 1 cup Mixed Field Greens Torn into bite sized pieces
- 1/2 cup Italian Parsley Chopped, stems removed
- 1 whole Avocado Sliced
- 1 whole Tomato Sliced
- 8-10 whole Strawberries Sliced
- 2 whole Radishes Sliced
- 1/4 whole Vidalia Onion Sliced very thin
- 2 whole Oranges Peeled and supremed
- 1/2 cup Beets Cooked and cubed
- 1/2 cup Pecans Halves
Instructions
- Snap Pea Sheep favorite!
- Trim and wash the lettuces and parsley, spin in a salad spinner, chop and divide on two plates.
- Trim and slice the tomato, strawberries, radishes and onion and arrange on top of the greens.
- To "supreme" the oranges, Peel the oranges well making sure there is no white pith. Slice into the fruit close to the membrane then slice on the other side of the segment to release it from the membrane. Continue until all segments are free and arrange on plate.
- Use the discarded orange skins and segments to extract juice for your dressing.
- Beets can be the pickled variety from a jar. Wash them to prevent them from staining the salad.
To prepare your own, peel the beets and boil them until fork tender, then cube them and rinse them for the salad. - When all of the ingredients are arranged on the salad plate, sprinkle on the pecans.
- Serve with honey dijon dressing or one of my Dream dressings.
Notes
This is a Snap Pea Sheep recipe!
Beets can be the pickled variety from a jar. Rinse them to prevent them from staining the salad.
There are many ways to prepare beets.
Wrap them in foil and roast them in a 400 °F oven for 1 hour. After they cool, skin them and dice them.
If you boil the beets, save the beet water for a tasty soup.
To pickle, place cooked beets in a container with 1 part vinegar and 3 parts water to cover the beets. Add a tbsp of salt to start the pickling.
I prefer the stove top method because I save the juice for smoothies or a cold beet soup.
Use kitchen gloves to keep from staining your hands.
