California Salad with Raspberry Vinaigrette Dressing

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!).

Serves: 4

California Salad with Raspberry Vinaigrette Dressing

10 minPrep Time

10 minTotal Time

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Ingredients

  • 1 bag of mixed baby salad greens
  • 1 cup of grape tomatoes
  • 2 Tablespoons gorgonzola cheese
  • 2 Tablespoons Candied Pecan Pieces
  • 1/4 cup extra virgin olive oil
  • 1 (10 ounce) jar seedless raspberry jam
  • 1 cup seasoned rice vinegar

Instructions

  1. Toss baby salad greens, tomatoes, cheese, and pecans together and set aside.
  2. Blend the olive oil, jam, and rice vinegar together (either in a blender or food processor) until completely combined.
  3. 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 Type: salad
7.6.8
1558
https://www.sixsistersstuff.com/recipe/california-salad-with-raspberry-vinaigrette-dressing/
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Calories
222 cal
Fat
12.7 g
Carbs
27.2 g
Protein
1.4 g


Click Here For Full Nutrition, Exchanges, and My Plate Info


Recipe from: All Recipes

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