Strawberry Mango Mesclun Salad Recipes

Steps:

• Place the sugar, oil, salt, and vinegar in a jar with a lid. Seal jar, and shake vigorously to mix.
• In a large bowl, mix salad greens, sweetened dried cranberries, strawberries, mango, and onion. To serve, toss with dressing and sprinkle with almonds.

Steps:

• In a small saute pan add 2 tablespoons whole butter, dash of cayenne, 3 tablespoons sugar, 1/2 teaspoon salt, and the 1/2 cup of pecans. Cook this slowly over a very low flame, taking care to stir carefully and occasionally. The sugar will burn easily if the flame is too hot. On a stable cutting board, julienne the red pepper and then peel and section the 2 oranges. Squeeze the remaining orange pulp over a large bowl and to this add the 1 tablespoon of olive oil. Toss the salad greens in this and then place on a salad plate. Arrange the oranges and red bell pepper slices on the top and garnish with the caramelized pecan halves. Allow the pecans to cool before eating.

Steps:

• For the salad: Preheat the oven to 400 degrees F. In a small bowl, mix the ramen noodles, almonds, sunflower seeds and melted butter. Transfer to a baking sheet and toast in the oven, stirring occasionally, until browned, about 10 minutes. Remove from the oven and set aside to cool.
• Tear the lettuce and combine with the spinach, strawberries and cheese in a large salad bowl.
• For the dressing: Dissolve the sugar in the vinegar. Combine the oil, paprika, salt and garlic and then add to the sugar-vinegar mixture. Mix well and store in the refrigerator until ready to serve.
• Just before serving, sprinkle the crunchy topping over the salad green and toss the salad with enough dressing to coat the greens.

Steps:

• In a serving bowl, combine the salad greens, mango, strawberries and cranberries. In a small bowl, whisk the oil, sugar, vinegar and salt. Pour over salad; toss to coat. Sprinkle with almonds.

Steps:

• Wash and prepare each fruit as directed.
• In a small bowl, whisk together lemon juice and honey to make a simple dressing.
• Place mangoes, strawberries and peaches in a large bowl. Drizzle dressing over all, sprinkle in fresh chopped mint and gently toss to combine. Place raspberries on surface as not to break them while tossing with other fruit pieces.

Steps:

• Toss pears with lemon juice. In a large bowl, combine greens, cheese, walnuts and pears. Drizzle with vinaigrette and toss to coat. Serve immediately.

Steps:

• In blender, place dressing ingredients. Cover; blend on high speed about 15 seconds or until smooth.
• On 4 salad plates, arrange salad greens, strawberries, mango and red onion. Pour dressing over salads; sprinkle with pecans.

Steps:

• Peel managoes and cut into bite-size pieces and then place in a large serving bowl.
• Add blueberries and sugar to mangoes, toss.
• Grate the zest and juice the lemon and then add both to the fruit. Stir in orange juice.
• Cover and refrigerate.