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Joanne’s Favorite Summer Salad
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Serves 8
Raspberry Vinaigrette:
½ cup virgin olive oil
5 tablespoons raspberry balsamic (vinegar)
5 teaspoons raspberry jam
A pinch of salt and coarse black pepper
Mix
ingredients and whip together. Set aside.
Salad:
1 bag of romaine heart salad mix (I use the triple washed
organic mix)
1 5 oz container of baby spinach leaves (I use Organic Girl
baby spinach)
½ cup pecan halves
1 4 oz package of crumbled feta cheese
¼ cup dried Craisins (dried cranberries)
A pinch of coarse black pepper
1 15 oz can of Mandarin oranges (drained)
1 dozen fresh raspberries
Directions:
Place the pecan halves on a cookie sheet and bake for about
10 minutes in a 350°
preheated oven. (Mix them in the pan midway through so they
get roasted evenly.) Remove from oven and set aside to cool.
Crumble or chop the halves a bit.
In a large bowl, empty the containers of romaine mix and
baby spinach. Add the
feta, Craisins, black pepper, and the pecan pieces. Drizzle
in some of the dressing and start tossing to coat
ingredients lightly. (Unless you’ve taught your greens how
to swim, you won’t be using all of your dressing, so just
add a little at a time.) Add more dressing to taste, tossing
after each addition.
Last, add the Mandarin oranges and very lightly toss to mix
them in, being careful not to mash up the orange pieces.
Sprinkle the fresh raspberries on top.
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