Raspberry Baby Greens Salad

Carol Food

Spring is the perfect time to enjoy a green salad. You may have noticed I like to add fruit to my green leaf salads. Nothing says spring like fresh raspberries. Today’s salad is so simple but oh so delicious. Raspberry season officially starts in June although most grocers has raspberries almost year round. Start with a baby greens mix from the store and add avocado slices, fresh raspberries, and a sprinkle of pecans. Top with a balsamic vinaigrette and your salad is ready to eat. Fast, easy, nutritious, and delicious all describe this simple salad.

If you cannot find a spring baby greens mix (which is a combination of up to 14 types of baby greens), I would suggest you use baby spinach.

Raspberry Baby Greens Salad

Use organic when available. Serves 4

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Raspberry Baby Greens Salad

A simple and tasty spring salad with baby greens mix, raspberries, pecans, avocado, and a balsamic dressing.
Course Salad
Cuisine American
Keyword baby greens salad, raspberry baby greens salad, spring salad
Servings 4

Ingredients

Salad

  • 5 oz spring baby salad mix
  • 1 Haas avocado sliced
  • 1 1/2 cup raspberries
  • 1 cup pecans
  • 1/2 cup balsamic vinaigrette or vinaigrette of your choice

Vinaigrette

  • 1/2 cup raspberries
  • 1/4 cup golden balsamic vinegar
  • 1/3 cup extra-virgin olive oil
  • 1/3 cup pecan oil (if unavailable, use more olive oil)
  • 1 tsp Dijon mustard
  • salt and pepper to taste

Instructions

Vinaigrette

  • Combine vinegar and raspberries in small bowl
  • Using fork mash berries until they thoroughly mix with vinegar
  • Let bowl to sit for 30 minutes
  • Strain mix through fine sieve mashing with fork until all juices released
  • Discard seeds
  • You should have left about 1/3 cup of raspberry vinegar
  • Place oils, mustard, salt, pepper and raspberry vinegar in a glass jar
  • Seal lid tightly and shake the jar vigorously to combine

Salad

  • Place spring mix in large bowl
  • Toss with 1/2 cup vinaigrette
  • Divide into 4 individual salad bowls
  • Top with raspberries, pecans and avocadoes

Enjoy!

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Carol

I was raised in Tennessee but have lived in Florida for many years. Love my small home in the Tampa Bay area and its developing garden. My decorating style is eclectic - some vintage, some cottage, all with a modern flair. Pursuing a healthier lifestyle. Spent many years in social services but am happily retired.

27 thoughts to “Raspberry Baby Greens Salad”

    1. that’s a good compromise – my sister’s husband would have things by his dinner plate (like hot sauce) that my sister doesn’t like. He’d doctor his food his way. Happy Monday!

      Reply

  5. I took inspiration from you and added some strawberries to my salad last week and it was so good. This sounds like a great dish, I will have to try raspberries next.

    Reply

  9. I have added that recipe to my favorites and will definitely make it sometime. Thanks for sharing it and also for your visit and comment on my nature channel. Now I will respond with my other one because I am sure you will like it too since here too nature is intertwined with another life. I alternate all the time. Greetings, Tine

    Reply

  12. Yummy! Raspberries will be at their peak when we are in Oregon this summer (as will fresh-picked greens) so even if I don’t do this recipe here I will definitely remember it in june! (We are lucky to have two opposite growing seasons!~

    Reply

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