Skip to main content

Spring Mix Salad with Raspberries

goodlifeeats Recipe by

Spring Mix Salad with Raspberries

4 salads

  • Prep Time 15 min
  • Total Time 15 min
  • Servings 0
Error occurred while adding to favorites Error occurred while removing from favorites X

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


  • 1 Lightly toast the nuts in a small toaster oven for 2-4 minutes. Keep watch on them, because they can burn quickly. Set aside.
  • 2 Cut 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 In 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 For 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.
More To Explore
powered by ZergNet

Comments (0)

Add a Comment

See something fishy? Let us know. We'll take down any content that violates our Community Guidelines.

Report Abuse

Oh no! What's wrong?

Thank you for your report.

The place to feed your fix for recipes, food hacks, how-tos and party ideas.