I found a recipe for a salad of mixed greens with raspberries and pears in my Cooking Light Cookbook, I adapted it just a bit to use what I had on hand. The raspberries and pears were really sweet while the vinaigrette was a bit tart. The feta added a nice creamy texture and the sunflower seeds gave a bit of a crunch. This was a light and flavorful salad that we all really enjoyed.
How to Make a Mixed Greens with Raspberries and Pears:
- Romaine Lettuce
- Baby spinach leaves
- Fresh raspberries
- Fresh pear, diced
- Feta cheese
- Red onion, thinly sliced
- Sunflower seeds
- 1/3 cup canola oil
- 2 1/2 tbsp raspberry vinegar
- 1/2 tsp sugar
- Sea salt and fresh cracked pepper to taste
Combine all the ingredients together and mix thoroughly. Taste the dressing, if it’s too tart add a couple of tablespoons of apple juice or a bit more sugar, to taste. I kept our dressing tart because the berries and pear were so sweet.
Click here for a printable version of this recipe – For the Love of Cooking.net
Recipe and photo by For the Love of Cooking
Adapted from Cooking Light
Pay it Forward winners:
I asked my six-year-old daughter to pick a number between 1-60 and she chose 43. I asked my three-year-old son to pick a number between 1-60 and he chose 14. So the winners of the Pay it Forward are:
Number 43: Cathy from The Tortefeasor
Number 14: Kristen from Whatcha Eatin’?
Congratulations ladies! Please e-mail me with your mailing address so I can send you some goodies.