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Prep 25min
Total25min
Ingredients10
Servings12
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Ingredients
Dressing
1 1/4
cups water
4
teaspoons cornstarch
1
cup seedless raspberry jam
1/3
cup red wine vinegar
1
tablespoon sugar
Salad
10
cups torn mixed greens (such as endive, red leaf and iceberg)
1
cup finely chopped red onions
4
cups sliced fresh strawberries
3
(11-oz.) cans mandarin orange segments, well drained
1/2
cup sliced almonds, toasted*
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Steps
1
In small saucepan, combine water and cornstarch with wire whisk until well mixed. Bring to a boil. Boil 1 minute, stirring constantly. Remove from heat. Add jam, vinegar and sugar; beat until smooth. Refrigerate until serving time.
2
Just before serving, on large serving platter, arrange mixed greens; sprinkle onions over top. Place strawberries and orange segments evenly over onions. Drizzle dressing over salad; sprinkle with almonds.
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* To toast almonds, spread on foil-lined cookie sheet; bake at 375°F. for 4 to 7 minutes or until light golden brown, stirring occasionally. Or place almonds in small nonstick skillet; cook over medium-high heat until light golden brown, stirring frequently.
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