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This California Salad with Raspberry Vinaigrette 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. 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!
Recipe Ingredient Notes
To make this California salad with raspberry vinaigrette dressing, you need the following ingredients:
- Mixed baby salad greens
- Grape tomatoes
- Gorgonzola cheese
- Candied pecan pieces
- Olive oil
- Seedless raspberry jam
- Rice vinegar
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to make California Salad with Raspberry Vinaigrette Dressing:
- 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).
Enjoy More Delicious Green Salads
Want to add more veggies to your meals? Browse our comprehensive list of salad recipes.
- Antipasto Salad
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- Cafe Rio Steak Salad
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- Chicken Salad with Eggs
- Copycat Panera Asian Sesame Chicken Salad
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- Green Garden Salad
California Salad with Raspberry Vinaigrette Dressing Recipe
Enjoy the perfect combination of leafy, crunchy, and tangy in this California Salad with Raspberry Vinaigrette Dressing.
Serving servings
Ingredients
- 5 ounces mixed baby salad greens, 1 bag
- 1 cup grape tomatoes
- 2 Tablespoon Gorgonzola Cheese
- 2 Tablespoon candied pecan pieces
- ¼ cup olive oil
- 10 ounces seedless raspberry jam, 1 jar
- 1 cup seasoned rice vinegar
Instructions
- 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).
Notes
Nutrition
Calories: 399 kcal · Carbohydrates: 52 g · Protein: 3 g · Fat: 19 g · Saturated Fat: 4 g · Cholesterol: 5 mg · Sodium: 133 mg · Potassium: 244 mg · Fiber: 2 g · Sugar: 36 g · Vitamin A: 769 IU · Vitamin C: 20 mg · Calcium: 67 mg · Iron: 1 mg
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
There’s just something about Spring that makes me crave salads. Must be all the fresh fruits and veggies that are suddenly available. This tastes great!
I can not wait to try this one! Easy, simple – just up my alley.
Made this with THOSE NUTS! that I got at Whole Foods in Louisiana I can’t get them where I live but now can order online! Wonderful with any salad..not exactly candied but just the right addition to salads!Summer is coming! Yay!
Oh I definitely had to try this and the dressing came out so delicious I almost have to remember to pour it over the salad. YUM!