Ingredients15 m servings 319 cals
- 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.
Per Serving: 319 calories; 20.2 g fat; 34.2 g carbohydrates; 3.4 g protein; 0 mg cholesterol; 205 mg sodium. Full nutrition
ReviewsRead all reviews 58
This recipe is AMAZING with alterations! My two and three year old loved it - as did my husband - I scaled the recipe down to 6 servings instead of 12. Recommended Alterations: Reverse the me...
I thought I had made this recipe as written for the most part, but now that I look at it again, I realize that I forgot the cranberries. Whoops! It is still 5 stars. I toasted the almonds whi...
This salad was excellent. I really didn't change a thing except that I used splenda instead of real sugar. Delicious.
Absolutely delicious! I used EVOO instead of canola and cut it back to 1/2 cup to make it more healthy. I also used Splenda. It was excellent and a wonderful complement to our beef tenderloin an...
A *great* salad! I've served it a few times already, and it's gotten rave reviews. One time I couldn't get my hands on a mango, so I used an apple instead, to good effect. For a simpler dres...
This was a very good salad. I love the fresh fruit; makes it feel like summer! I used cashews instead of almonds because that's what I had. We also just used bottled balsamic vinegrette dress...
This was very good and I will definitely make it again. I too used bottled balsamic viniagrette, used a Vidalia onion, and toasted my slivered almonds. Can't wait to share with all the girls!\
Really good! Added an avocado, and toasted pinenuts instead of almonds. Also doubled the balsamic. Will make all summer!