Bettys Strawberry Mandarin Salad Recipes

Steps:

• Heat a heavy-bottomed pan over medium heat. Stir the almonds and 3 tablespoons sugar together in the skillet; cook until the sugar has melted and coats the almonds; 15 to 20 minutes. Set aside.
• Whisk the vegetable oil, vinegar, hot sauce, 2 1/2 tablespoons sugar, salt, and pepper together in a bowl. Toss the spring mix, oranges, strawberries, celery, onion, and parsley together in a large mixing bowl; drizzle the vegetable oil mixture over the lettuce mixture and stir gently to coat. Sprinkle the toasted almonds over the salad to serve.

Steps:

• Wash and dry lettuce and tear into small pieces.
• Mix dressing and chill.
• For almonds: Beat egg white until foamy. Add sugar 1 Tbls at at time while beating egg white. Beat until stiff. Add almonds and mix well. Spread on buttered cookie sheet. Bake 325 until golden, turning with large spatula every 6 minutes. it may take 20-25 minutes. Don't give up. They will be crunchy when cool.
• Add the dressing and almonds right before serving.

Steps:

• Mix salad mix, kale, and sugar together in a large bowl. Add mandarin oranges, strawberries, pecans, and poppy seeds. Top with raspberry vinaigrette and toss to combine. Serve immediately.

Steps:

• Combine all dressing ingredients, mix well and refrigerate.
• Make well ahead to allow flavors to blend.
• Taste dressing and adjust sugar/vinegar for your sweet/tart taste preferences.
• Tear fresh spinach into bite sized pieces, wash and pat dry.
• Wash strawberries, drain, pat dry and cut in thirds.
• Shake dressing container well and toss with spinach, strawberries, kiwi and mandarin orange sections just before serving, otherwise the spinach will wilt.
• This makes a wonderfully tart, slightly sweet and very colorful salad!

Steps:

• In 1-quart saucepan, cook almonds and 4 teaspoons sugar over low heat about 10 minutes, stirring constantly, until sugar is melted and almonds are coated; cool and break apart.
• In tightly covered container, shake all dressing ingredients. Refrigerate until serving time.
• In large bowl, toss salad ingredients, dressing and almonds. Serve immediately.

Steps:

• 1. Mix celery, parsley, and onions. Refrigerate.
• 2. Drain mandarin oranges and put them in the refrigerator. (You can keep some of the juice to add to the dressing also if you wish.)
• 3. Wash and dry strawberries. Slice and refrigerate.
• 4. DRESSING: Mix ingredients thoroughly and refrigerate. (The dressing will keep for several days.) Shake well before adding to the salad.
• 5. GARNISH: To caramelize almonds, put sugar and almonds in a frying pan on medium heat and stir constantly until almonds are lightly browned. Place them on a piece of wax paper to cool.
• 6. SERVE: Place spinach in a bowl. Add the celery mixture, mandarin oranges, strawberries, and almonds. and dressing. Toss and Serve!
• 7. Place salad on a plate and drizzle with dressing.

Steps:

• Drain oranges, reserving 2 tablespoons juice (discard remaining juice or refrigerate for another use). In a small bowl, combine mayonnaise and reserved juice until smooth. In a large bowl, toss the greens, oranges and onions. Drizzle with dressing and toss to coat. Serve immediately.

Steps:

• Place 1 1/4 cups sliced strawberries, juice concentrate, yogurt and water in blender. Cover and blend on medium-high speed until smooth. Pour into two 8-ounce glasses. Make a slit in strawberries; place on rim of glasses as garnish.

Steps:

• In small bowl, mix mayonnaise, sugar, vinegar and poppy seed with wire whisk until well blended.
• In medium bowl, mix strawberries, blueberries and orange. Just before serving, pour dressing over fruit; toss to combine. Sprinkle with almonds.

Steps:

• In tightly covered container, shake all dressing ingredients.
• Serve oranges and strawberries on salad greens. Serve with dressing.

Steps:

• Mix all the dressing ingredients and refrigerate.
• Sprinkle sugar in bottom of non-stick skillet and then spread almonds over top. Over Medium-Low heat, brown nuts after sugar begins to melt. Be very careful to stir often and not to burn your almonds. Cool on waxed paper and separate while cooling.
• In large bowl, mix all the salad ingredients.
• Sprinkle almonds on salad and toss with dressing before serving.

Steps:

• Combine all in a large salad bowl and mix well to coat salad with dressing. Voila!
• Would be good with probably most viniagrettes but personally I make mine with Newman's Low-Fat Sesame Ginger Dressing! It really adds an asian twist and is relatively healthy.

Steps:

• In a jar with a tight fitting lid, combine the oil, vinegar, sugar, parsley, salt and pepper. Cover and shake well. Refrigerate until use.
• In a medium saucepan over medium low heat, cook and stir the almonds and sugar until the sugar is melted and the almonds are coated. Remove from heat, cool, and break apart. Store at room temperature until ready to serve salad.
• In a large bowl, toss together the lettuce, celery, oranges, almonds and dressing until evenly coated.