 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
|
Both delicious and beautiful, this recipe includes mixed greens, fresh raspberries, mushrooms, feta cheese and more in this pretty salad. Toasted pecan halves add fun crunch, and a homemade raspberry dressing brings a delicious tang to the mix. From TOH Parties, Potlucks and Barbecues Cookbook. Ingredients:
4 cups torn red leaf lettuce |
1 (5 ounce) package mixed baby lettuces and spring greens |
1 cup fresh raspberry |
1 cup sliced fresh mushrooms |
1/2 cup julienned red onion |
1/4 cup crumbled feta cheese |
1/4 cup pecan halves, toasted |
2 tablespoons 100% raspberry spreadable fruit, melted |
2 tablespoons raspberry vinegar |
2 tablespoons vegetable oil |
1/8 teaspoon salt |
1 dash pepper |
Directions:
1. In a large salad bowl, combine the first seven ingredients. In a jar with a tight-fitting lid, combine the fruit spread, vinegar, oil, salt and pepper; shake well. Pour over salad, toss gently to coat.
|
|