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A plate of fresh spinach salad with grape tomatoes, crumbled cheese, and vinaigrette dressing on a dark countertop.

California Salad with Raspberry Vinaigrette Dressing Recipe

5 from 4 votes
Enjoy the perfect combination of leafy, crunchy, and tangy in this California Salad with Raspberry Vinaigrette Dressing.
Serving4 servings
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes

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

Equipment

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

If you're looking to add a little protein try adding some grilled chicken. This recipe has been modified from All Recipes.

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
Cuisine: American
Cost: $6
Author: Steph Loaiza
Course: Salad