The sweetness of the oranges and the crunchiness of the almonds and croutons make this an irresistibly festive salad. The pomegranate seeds add a splash of color.
- 1 14 oz. (400 gram) bag baby salad greens or regular cut up lettuce -
- 1 can mandarin oranges, drained -
- 2/3 cup sliced toasted almonds -
- seeds of one pomegranate -
- croutons (I used colored ones) -
- 1/4 cup seedless raspberry jam (I used -
- 100 percent raspberry fruit spread.) -
- 1/4 cup apple cider vinegar (or use regular vinegar) -
- 1/8 tsp black pepper -
- 3/4 tsp salt -
- 1/2 cup olive oil (I used 2 Tbsp + 1 Tbsp or more water) -
Mix all the salad ingredients in a bowl. Whisk together the dressing ingredients until well-blended. Toss with the salad to coat right before serving.
Tip: Always use a bowl twice as big as the salad for tossing. The extra room will allow you to easily mix the ingredients together and to fully coat each item with the dressing without leaving a puddle in the bottom of the bowl. The best tool for tossing a salad is your hands! (Do NOT let your husband or guests see you doing this or else you might have to eat the entire bowl yourself! You might want to anyway!) Your fingers can easily lift and separate ingredients, as well as thoroughly mix them.
Serving Tip: I prefer to top the salad with the almonds and croutons instead of mixing them in. Sometimes I serve the dressing on the side. It’s so colorful and looks so pretty on the table. Also, if you prefer you can make your own croutons using old bread, and you can even cut them into different shapes, eg. triangles or stars, with a mini cookie cutter or knife.
This recipe was featured in Mishpacha Magazine, Issue 131