All-Spiced Up Raspberry and Mushroom Salad |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Here's a refreshing salad for summertime or any time. Make a homemade vinaigrette with just raspberry vinegar, olive oil, jalapeno jelly and allspice. Ingredients:
2 tablespoons raspberry vinegar |
2 tablespoons olive oil, divided |
1 tablespoon red jalapeno pepper jelly |
1/4 teaspoon ground allspice |
1 pound small fresh mushrooms, halved |
4 cups spring mix salad greens |
1 cup fresh raspberries |
2 tablespoons chopped red onion |
2 tablespoons minced fresh mint |
2 tablespoons sliced almonds, toasted |
1/4 cup crumbled goat cheese |
Directions:
1. In a small bowl, whisk vinegar, 1 tablespoon oil, pepper jelly and allspice until blended. In a large skillet, heat remaining oil over medium-high heat. Add mushrooms; cook and stir until tender; cool slightly.
2. In a large bowl, combine salad greens, raspberries, onion, mint and almonds. Just before serving, add mushrooms and vinaigrette; toss to combine. Top with cheese. Yield: 4 servings.
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