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SPRING MIXED GREENS WITH RASPBERRY VINAIGRETTE

INGREDIENTS (VINAIGRETTE):

1/2 CUP Frozen Raspberries (thawed)

1/4 cup Extra-Virgin Olive Oil

2 TBS Lemon Juice (fresh) 

1 TBS Honey

Salt and Ground Black Pepper

INGREDIENTS (SALAD):

3 Bunches of Spring Mixed Greens (yield 4 cups)

2 CUPS Spinach

3/4 CUP Almonds (toasted)

DIRECTIONS (VINAIGRETTE):

Place the raspberries, olive oil, lemon juice, and honey in a blender. Blend until smooth. Season with salt and pepper, to taste.

DIRECTIONS (SALAD):

In a large salad bowl, mix together the mixed greens, spinach, and almonds. Just before serving, add the vinaigrette and toss until all the ingredients are coated.

To toast the almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees oven until lightly golden, 8-10 minutes. Cool completely before using.

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