Spring Greens with Maple-Balsamic Vinaigrette

The best recipes never get old, no matter how often made or re-made.  And, like people, these dishes have a tendency to mature and grow, occasionally giving birth to offspring even better than the parent.  Today’s recipe is certain to become a favorite of yours as it has become mine, and may very well yield variations on the theme.  As written, it’s a simple salt-free salad worth its weight in gold.  Tender spring greens accented with sliced strawberries & mandarin oranges and drizzled with a dressing so lively you might just lick the plate after. Adapted from Andrea Chesman’s Recipes from the Root Cellar.

Yields 4 servings. 

SODIUM CONTENT: 45 mg per serving


1 shallot, minced
2 T. white balsamic vinegar
1 t. maple syrup
3 T. olive oil
freshly ground black pepper to taste

1- 10 oz. pkg. spring mix lettuce
1 c. fresh sliced strawberries
1- 10.5 oz. can mandarin oranges, in juice, drained


Combine the shallot, vinegar and maple syrup in a small bowl. Whisk in the oil until blended. Season with freshly ground black pepper to taste.

Plate the mixed greens, top with the fruit and drizzle with vinaigrette. Serve immediately.

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