SALAD:

• 1-1 1/2 cups of fresh baby greens (5-7 oz.)

• ½ cup raspberries

• ½ cup sliced strawberries

• ½ cup blackberries (or blueberries)

• ½ cup of soft goat cheese

• handful of nuts (pecan, walnut, cashew)

RASPBERRY VINAIGRETTE:

• 1/2 cup extra virgin olive oil

• 1 tablespoon honey

• 3 tablespoons of

• fresh lemon juice

• 10-12 raspberries

• freshly ground pepper

• salt to taste

Emulsify in a blender until smooth

Toss with raspberry vinaigrette and serve. You can store any leftover dressing in the fridge for up to a week.

 

Comments

comments