Strawberry Salad with Cinnamon Vinaigrette

Alyson Stringer (originally from Margaret McCoy Sargent)
Yield: 8 servings

Margaret (a cousin of my ex) brought this salad to a 2004 family reunion. She liked it because she could do most of the assembly ahead of time, except for the avocado (she sliced it up just before we ate and tossed with the dressing). I loved it because it’s beautiful and delicious! I love dressings with unexpected seasonings and cinnamon definitely qualifies. (July 2004. Updated Nov 2022)

1 (11oz) can mandarin oranges, drained

1 pint fresh strawberries, stemmed and quartered

1 small red onion, thinly sliced

1/2 cup pecans, coarsely chopped, toasted

1 avocado, sliced 

1 (10oz) pkg romaine lettuce

Cinnamon Vinaigrette

1/3 cup olive oil

1/3 cup raspberry vinegar

1 Tbsp sugar or Splenda

1/2 tsp salt

1/2 tsp ground cinnamon

1/4 tsp black pepper

1/2 tsp hot sauce, e.g. Tabasco® pepper sauce  

Salad: Combine oranges, strawberries, onion, pecans, avocado, and lettuce in a large bowl. Drizzle with 1/2 cup cinnamon vinaigrette, tossing to coat. Serve with rest of dressing on the side.

Dressing: Combine vinaigrette ingredients in a jar; cover tightly, and shake vigorously. 

Chill at least 2 hours before pouring 1/2 cup over the salad.