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I make this salad often, I use lite orange juice and keep the dressing seperate until just before serving, everyone loves this salad. Thanks for a great recipe.
This was darn near dessert!! Loved it! I used mandarin oranges and pineapple! The dressing was very good!! Thank you!!
I agree with Latchy, this dressing is fabulous, and the mint adds soooo much. The only "brownish" mustard I had on hand was Luzianne Creole mustard, and it worked very well. I used the mushrooms and raw zucchini, plus pineapple and mandarin oranges, and a small amount of plain baked chicken since the salad was for our lunches. Hubby liked it, I liked it, and i'm so glad that you posted this recipe, Paula! Thanks also to ellie for suggesting this recipe in Recipe Request!
This was very good and healthy also. I used frozen mixed berries (thawed a little). I used the mint in the dressing and enjoyed the flavor that added.
I served to my bridge group which includes a diabetic. She appreciated the salad and got the recipe from me. I used mint from my garden along with mandarin oranges, strawberries, and blueberries. Followed the recipe exactly and was rewarded with a delicious salad! The dressing kept well until the next day when I used it on another lettuce salad.
Very good salad that is very adaptable for what is on hand. I didn't have any mint so I used some lemon balm instead. For the salad I used spinach, 1 green pepper, 2 zucchini, 1 kiwi, 1 orange, 1 apple and 2 tomatoes. Wonderful! This made a huge salad so there is enough for lunch tomorrow too. Thanks for sharing! We will be having this often this sumer, just changing the veggies and fruits!
The dressing on this salad is wonderful and I would suggest to anywone making it not to leave out the mint I think it is essential to the wonderful flavour. I tasted it without and was not nearly as good. I used fresh mint. For the salad I used mixed greens, fresh mushrooms, lebanese cucumber and mandarins. Thanks for a wonderful salad PaulaG