Consider this my "happy salad." I just love the different textures, shapes and colors of this dish. My mother-in-law always likes a variety of color in her meals, and I guess it kinda' rubbed off on me. But aside from the color, I absolutely love the taste of this salad. I used the dressing of my strawberry salad, but used Spring veggies. I also added mandarin oranges (from fruit cups!) to give it more tanginess.
As for the ham - it was leftover from the night before. I hate throwing food out (especially meat!) so I always try to create another dish out of leftovers.
The inspiration for this dish is Crispers' Signature Summer salad - which I absolutely love, mainly because of the candied pecans. I didn't have pecans in my pantry, but I used honey roasted almonds. Oh, and since I don't like Gorgonzola, I used feta instead.
This salad is so healthy and delicious. I don't think I'll ever get tired of it!
What you need:
For the Salad (as many or little as you like):
Spring veggie mix (includes baby lettuces, baby greens, endives, radicchio)
strawberries, hulled and quartered
slices of mandarin oranges
cooked ham, cubed
honey roasted almonds
For the dressing:
1 tablespoon fresh lemon juice
2 tablespoons red wine vinegar
1/3 cup sugar
1 tablespoon canola oil
1 teaspoon poppy seeds
2 teaspoons strawberry jelly
What to do:
In a small bowl, combine all the ingredients for the dressing. Whisk well to distribute ingredients evenly. Set aside.
Place veggie mix in a large bowl. Add prepared dressing and toss well. Serve on plates. Top with the remaining ingredients.
Tips, Tricks and Tweaks:
1. Smoked turkey also works well with this salad.
2. Too sweet for you? Skip the strawberry jelly.
3. Use white wine vinegar instead of red.
4. Not a fan of feta? Use gorgonzola or bleu cheese.