As soon as it starts getting warmer outside, all I want to eat are fresh sides! Forget the potatoes and gravy – I want something that’s not going to weight me down in the heat! This California Salad is a copycat of one I had at The Melting Pot Restaurant in Salt Lake City. It’s a perfect combination of leafy, crunchy, and tangy. It goes great as a side, an appetizer, or even as your main dish (I’ve been eating it for lunch for the past few weeks!).
California Salad with Raspberry Vinaigrette:
1 bag of mixed baby salad greens
1 cup of grape tomatoes
gorgonzola cheese to taste
1/4 cup extra virgin olive oil
10 oz jar of seedless raspberry jam
1 cup seasoned rice vinegar
Toss baby salad greens, tomatoes, cheese, and pecans together and set aside. Blend the olive oil, jam, and rice vinegar together (either in a blender or food processor) until completely combined. Pour desired amount over the salad and serve while it’s fresh. (I always have leftover dressing that I store in the fridge and use throughout the week).
Recipe from: All Recipes
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