This salad is all about getting great flavors together in as little time as possible. It’s a perfect blend of sweet, salty, tangy, and tart. I usually have buttered pecans ready and waiting in my pantry, so this salad makes an appearance on our table almost every week. When strawberries are in season, I use them in place of the dried cherries. If I don’t have the vinaigrette already made, I use a good-quality bottled dressing such as Briannas Blush Wine Vinaigrette (it’s the one with the strawberry on the label).
| PREP: 5 minutes | COOK: none | COOL: none |
One 5-ounce package spring greens
One 15-ounce can syrup-packed mandarin oranges, drained
½ cup dried cherries
½ cup crumbled feta cheese
½ cup Buttered Pecans
Place the greens in a large bowl. Scatter the oranges, cherries, feta, and pecans on top. Drizzle over just enough dressing to moisten the salad and toss gently until well combined and the greens are coated. Serve with additional dressing passed at the table.
Makes 4 to 6 servings