This Strawberry and Orange Salad with Citrus Poppy Seed Vinaigrette is my favorite salad ever. This is my go-to salad when I am having guest over. Strawberry and Orange Salad is perfect for a ladies luncheon and it is also good to serve with a meal.
Everyone always wants the recipe for this salad, but I think it is the dressing that makes it so good. I made this for a friend last week and she asked if I could get her a straw so she could just drink the dressing. It’s that good! You can change out the fruit if you like. Blueberries, cantaloupe, and honeydew work well. Changing the nuts from almonds to pecans works perfectly. If you want to take this salad from ordinary to extraordinary, toast the nuts. I toast the almonds plain. When I use pecans, I will toast the pecans in butter and sugar. To toast pecans, place nuts tossed in melted butter (1 Tablespoon butter to 1 cup nuts). Place on a baking sheet lined with Parchment Paper and sprinkle lightly with sugar. Bake at 350 degrees for 5 to 7 minutes. Watch the nuts, because nuts will burn quickly. I will often use a reduced-calorie butter substitute and Stevia or Truvia, and it is still delicious.
1/2 cup of orange juice
4 Tablespoons of white wine vinegar
2/3 cup olive oil
1/2 cup sugar or 4 individual packages of artificial sweetener
1/4 teaspoon of salt
1 Tablespoon of poppy seeds
6 cups spring mix lettuce
1/2 cup strawberries
1/2 cup mandiran oranges
1/2 cup chopped almonds or pecans