Recipe by gailanng
A 'sweetish' dressing finishes this salad off perfectly.
Top Review by BarbryT
This is a wonderful salad! And it's January, for heaven's sake. :-). I first met satsumas, my very first exposure to seedless tangerines, in the New Orleans farmer's market in 1960 or '61. I was, oh. 9 or 10 years old. So I have an emotional attachment to satsumas. My later affection for dried fruits (other than the omnipresent apricots and prunes of my childhood) elevated cranberries. Toasting almonds multiplies the flavor about 200%. And "my" blue cheese (very favorite) is Point Reyes. In any case, this is a 5-star winter salad. The photo is pre-dressing. I used a raspberry vinaigrette but when I took a large version for lunch the next day, I used a blush wine vinaigrette (Brianna's) which I preferred.
- 8 cups approximately 12 ounces pre-washed mixed greens
- 1⁄2 cup red onion, finely chopped
- 1⁄4 teaspoon fresh ground black pepper
- 1⁄4 teaspoon kosher salt
- 1⁄2 cup dried cranberries
- 2 satsuma oranges, peeled & separated (can sub fresh mandarin oranges)
- 1⁄4 cup sliced almonds, toasted
- 4 ounces blue cheese, crumbled
- 1⁄2 cup poppy seed dressing or 1⁄2 cup raspberry salad dressing
Directions See How It's Made
- Place all ingredients except cheese and dressing in a large bowl.
- Drizzle dressing around inside edge of bowl. Using tongs, gently toss to coat everything with dressing.
- Divide salad among 4 chilled plates and sprinkle with blue cheese. Also great served with spiced pecans and grilled chicken.