Serve this brilliantly colored salad of mixed salad greens, blueberries, mandarin oranges, and pears with Grilled Sirloin with Honey-Mustard Marinade (page 176).

　　

Ingredients

serves 4, 2 1/4 cups per serving

　　

Strawberry Vinaigrette

2 cups strawberries, stemmed

　　1/4 cup sugar

　　1/4 cup raspberry vinegar

　　

Salad

3 tablespoons sliced almonds

　　8 ounces mixed salad greens

　　1 11-ounce can mandarin oranges in water or juice, well drained

　　1 large pear, thinly sliced

　　1 cup blueberries or quartered strawberries

　　1/2 cup thinly sliced red onion

　　

Step 1

In a food processor or blender, process the vinaigrette ingredients until smooth.

　　

Step 2

In a small skillet, dry-roast the almonds over medium heat for about 4 minutes, or until just fragrant, stirring frequently. Remove from the skillet so they don’t burn.

　　

Step 3

Just before serving, arrange the salad greens on plates. Drizzle with the vinaigrette. Top with the remaining ingredients.

　　

nutrition information

Step 4

(Per Serving)

　　

Step 5

Calories: 200

　　

Step 6

Total Fat: 2.5g

　　

Step 7

Saturated: 0.0g

　　

Step 8

Trans: 0.0g

　　

Step 9

Polyunsaturated: 1.0g

　　

Step 10

Monounsaturated: 1.5g

　　

Step 11

Cholesterol: 0mg

　　

Step 12

Sodium: 21mg

　　

Step 13

Carbohydrates: 45g

　　

Step 14

Fiber: 7g

　　

Step 15

Sugars: 34g

　　

Step 16

Protein: 3g

　　

Step 17

Dietary Exchanges

　　

Step 18

2 Fruit

　　

Step 19

1 Carbohydrate

　　

Step 20

1/2 Fat

　　American Heart Association Quick & Easy Meals