Mayonnaise, orange awaken greens, berries and almonds

This salad combines mixed lettuces, fresh strawberries and almonds with a creamy orange dressing. To make it a meal, add a sliced grilled chicken breast.

Every bite is a taste of summer.

Mixed Greens and Strawberry Salad With Almonds and Creamy Orange Dressing

For the dressing:

½ cup mayonnaise

½ cup frozen orange juice concentrate, thawed

1 tablespoon orange marmalade

For the salad:

1 small head butter lettuce, leaves separated and washed, dried and chilled

3 to 4 ounces mixed baby lettuces, washed, dried and chilled

2 cups strawberries, washed, hulled and sliced

¼ cup sliced almonds, toasted

Fine sea salt

Ground black pepper

To make the dressing: In a medium bowl, whisk together the mayonnaise and orange juice concentrate until combined. Add the marmalade and whisk again until well blended. Store covered in the refrigerator until ready to use.

Reserve 4 large leaves of butter lettuce. Carefully tear the remaining leaves into bite-size pieces.

To assemble: Spoon 1 tablespoon of dressing in the center of each of 4 serving plates (this enables the salad to have enough dressing, while keeping it fresh-looking right up until serving).

Place a whole, large leaf of butter lettuce off-center on the plate. Scatter a handful of torn butter lettuce and a handful of mixed baby greens over the plate.

Scatter ½ cup sliced strawberries and 1 tablespoon of sliced almonds over the greens. Drizzle each salad with an additional tablespoon of dressing and sprinkle with salt and pepper to taste.

Serve immediately, with remaining dressing in a bowl or small pitcher on the table to add if desired.

Makes 4 servings.

Recipe from The Artist, the Cook and the Gardener by Maryjo Koch ($26.99, hardcover, Andrews McMeel)