Spring Mix Salad with Raspberries

Spring Mix Salad with Raspberries

goodlifeeatsRecipe by goodlifeeats

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15 minutes

15 minutes

4 salads

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    Ingredients

    • 6 ounces baby greens (such as red leaf lettuce, spinach, and arugula)
    • 2 medium oranges
    • 1 1/4 cup raspberries
    • 1/4 cup whole almonds, lightly toasted
    • 1/4 cup pecan halves, lightly toasted
    • 6 ounces soft goat cheese
    • White Zinfandel Vinaigrette, recipe follows

    Directions

    1. 1Lightly toast the nuts in a small toaster oven for 2-4 minutes. Keep watch on them, because they can burn quickly. Set aside.
    2. 2Cut the oranges into sections by first cutting the top and bottom peel off. They cut the peel off around the sides of the orange. Cut each segment out of the orange. Set aside.
    3. 3In a large serving bowl (I like a wooden salad bowl) place the mixed greens. Top with the raspberries, chunks of goat cheese, and oranges. Serve with dressing.
    4. 4For the dressing: combine 1/4 cup white zinfandel, 1 tablespoon orange juice, 1/3 cup canola oil, 2 teaspoons raspberry vinegar, 1 shallot, skin removed, 1/2 teaspoon sugar, 1/4 teaspoon white pepper, and 1/4 teaspoon salt, plus more to taste if desired in a small food processor or blender. Puree until smooth and blended. Serve with salad. Dressing keeps in the refrigerator for up to 1 week.

    Categories: Salads, Vegetable Salads, 30 Minutes Or Less, Lower Calorie, Lower Fat, Vegetarian

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