This recipe, which was adapted from "Cooking Light", is full of many wonderful flavors.
You will only use half of the dressing. Save the rest for another use. You may like this salad so much, that you will want to make it again the next day!
serves 8 ( 4 points +)
- 1 c. red seedless grapes, halved
- 2 ( 5 oz) bags mixed salad greens
- 1c. mandarin oranges
- 1 ( 8 oz) can pineapple chunks, drained
- ½ c. chopped pecans, toasted
Orange Poppyseed Dressing:
- ½ c. fresh orange juice
- ¼ c. honey
- ¼ c. canola oil
- 2 T. tarragon vinegar
- salt to taste
- 1 tsp. poppy seeds
Combine salad ingredients in a large bowl. Whisk dressing ingredients together in another small bowl. Pour half of the dressing over the salad. Toss to coat. Save remaining dressing for another use.