April, here at last.
The apple blossoms have just begun to open their pale pink petals around the countryside. The winds have been pretty strong, so the pear blossom petals, always earlier than the apple blossoms, fly by the window like a shower of snow. The Easter candy is on sale at the grocery store, so it must surely be SPRING! After autumn, spring is my favorite season.
This salad is one that can be enjoyed year round, but seems sprightly, like spring. The crisp greens, juicy orange segments and kiwi slices contrast nicely with the chopped, toasted almonds and sweet dried cranberries and golden raisins. Use your favorite raspberry vinaigrette as dressing, or even a creamy one with blue cheese.
Early Spring Fruit Salad
6 cups mixed greens…I used romaine and butter lettuces
1 can mandarin orange segments in water, drained
1 ripe kiwi fruit, peeled and sliced thinly
¼ cup almonds, toasted, cooled, and chopped
2 tablespoons dried cranberries
2 tablespoons golden raisins
In a large salad bowl place the greens, orange segments, and kiwi slices. Toss gently. Put salad on plates and sprinkle with the almonds, cranberries and golden raisins. Drizzle with dressing. Serve cold. Serves 4.