With fresh raspberries abundant this time of year I just can’t get enough of them. Their deep red color and sweet juiciness make them the perfect addition to a summertime salad tossed in a balsamic vinaigrette with just a hint of raspberry. You’ll think you’re in an elegant restaurant when you add Raspberry Almond Mixed Greens with Raspberry Balsamic Vinaigrette to your menu!
Raspberry Almond Mixed Greens with Raspberry Balsamic Vinaigrette
1 container (5 oz.) spinach, arugula & radicchio lettuce blend, 5 cups
1 container (6 oz.) raspberries
1/3 cup sliced almonds, toasted
1/4 cup olive oil
2 Tbs. seedless red raspberry jam
1 Tbs. balsamic vinegar
1/2 tsp. kosher salt
1/4 tsp. pepper
3 oz. garlic & herbs goat cheese, sliced into half circles
1. In serving bowl arrange lettuce blend, raspberries and almonds.
2. In small bowl whisk olive oil, jam, vinegar, kosher salt and pepper until blended.
3. Just before serving drizzle vinaigrette over salad and toss until evenly coated. Top with cheese.
Makes 6 cups tossed.