Large bowl of mixed salad greens
1 cup of steamed or roasted beets
1 pint fresh strawberries, blueberries, or raspberries
1/2 cup walnut pieces (toasted)
1/2 cup raspberry vinaigrette salad dressing
1/4 cup crumbled feta cheese
In a large bowl, toss the salad greens top with the beets, berries, walnuts, and raspberry vinaigrette. Top with feta cheese to serve.
1/2 cup fresh raspberries
1/4 cup extra-virgin olive oil
2 tablespoons apple cider vinegar
1 tablespoon honey
Pour all ingredients into a blender. Blend until smooth.
Add a pinch of kosher salt and a little fresh ground black pepper
¾ c pecan halves
6 cups mixed salad greens (such as red leaf, green leaf, Bibb)
1-2 ripe pears, thinly sliced
1-(4-ounce) package blue cheese, crumbled
Place pecans on an ungreased jellyroll pan. Bake at 350° for 8-10 minutes.
Combine salad greens, sliced pears, pour Raspberry Vinaigrette over
salad just before serving; toss gently. Sprinkle with pecans and cheese.
1/2 cup light olive oil
1/4 cup raspberry vinegar
1-2 tablespoons honey
1/4 teaspoon pepper
1/8 teaspoon salt
Combine all of the ingredients in a jar; cover tightly, and shake, chill until ready to serve.