California Salad with Raspberry Vinaigrette Dressing Recipe
This salad is the 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!).
- 5 ounces mixed baby salad greens 1 bag
- 1 cup grape tomatoes
- 2 Tablespoons Gorgonzola Cheese
- 2 Tablespoons candied pecan pieces
- ¼ cup olive oil
- 10 ounces seedless raspberry jam 1 jar
- 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).
Calories: 399kcal | Carbohydrates: 52g | Protein: 3g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 5mg | Sodium: 133mg | Potassium: 244mg | Fiber: 2g | Sugar: 36g | Vitamin A: 769IU | Vitamin C: 20mg | Calcium: 67mg | Iron: 1mg