Raspberry Almond Mixed Greens with Raspberry Balsamic Vinaigrette is a tossed salad recipe that’s bursting with sweet summer flavors. A blend of lettuces, toasted almonds and plump raspberries are tossed in a balsamic vinaigrette sweetened with a hint of raspberry jam.
Mixed Greens With Raspberry Balsamic Vinaigrette Recipe
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 sweetness. Our raspberry vinaigrette recipe with jam is so easy to make and adds just the right amount of fruity flavor to this raspberry vinaigrette salad.
The addition of garlic and herb goat cheese rounds makes this tossed salad so fancy. Feel free to top it with cooked chicken and make it a meal or even change out the toasted almonds for walnuts or your favorite nut. You can also use 5 cups of your favorite blend of lettuces in place of the lettuce blend that I used in the recipe.
You’ll think you’re in an elegant restaurant when you add Raspberry Almond Mixed Greens with Raspberry Balsamic Vinaigrette to your menu!
Ingredients you will need to make this recipe
- spinach, arugula & radicchio lettuce blend
- raspberries
- sliced almonds
- olive oil
- seedless red raspberry jam
- balsamic vinegar
- kosher salt
- pepper
- garlic & herbs goat cheese
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Raspberry Almond Mixed Greens with Raspberry Balsamic Vinaigrette is a tossed salad recipe that’s bursting with sweet summer flavors. A blend of lettuces, toasted almonds and plump raspberries are tossed in a balsamic vinaigrette sweetened with a hint of raspberry jam.
- 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
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In serving bowl arrange lettuce blend, raspberries and almonds.
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In small bowl whisk olive oil, jam, vinegar, kosher salt and pepper until blended.
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Just before serving drizzle vinaigrette over salad and toss until evenly coated. Top with goat cheese rounds.
Makes 6 cups tossed.
Awesome site and terrific recipes!
Thanks so much Janice! Happy cooking!