Directions
Combine all dressing ingredients and shake well. Set aside.
Toss together salad greens and strawberries with dressing.
Sprinkle with almonds and pretzels. Serve immediately.
Madge Ma – Photo credit: Jace Cann
There is a lot of flavour in this salad.
Dressing:
1⁄2 cup vegetable oil
1⁄3 cup white wine vinegar
1 garlic clove, minced
2 tbsp. brown sugar
1 tsp. curry powder
1 tsp. soy sauce (low sodium)
Salad:
10 cups torn salad greens
1⁄2 cup slivered almonds, toasted
1 cup grapes (red/green), halved
2 cups sliced strawberries
1⁄2 cup crushed, unsalted pretzels
2 cups mandarin orange segments
Combine all dressing ingredients and shake well. Set aside.
Toss together salad greens and strawberries with dressing.
Sprinkle with almonds and pretzels. Serve immediately.
Servings per recipe: 6
Serving size: 202 g
2 vegetable