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California Salad with Raspberry Vinaigrette Dressing
Tuba

California Salad with Raspberry Vinaigrette Dressing Recipe

Bright, fresh, and bursting with flavor, this California Salad with Raspberry Vinaigrette Dressing is a vibrant celebration of textures and tastes. In just 10 minutes, you can create a dish that’s as nourishing as it is delicious, perfect for a quick lunch or a light dinner.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4
Cuisine: American
Calories: 399
Ingredients Method Nutrition

Ingredients
  

Salad
  • 5 ounces mixed baby salad greens 1 bag
  • 1 cup grape tomatoes
  • 2 Tablespoons Gorgonzola Cheese
  • 2 Tablespoons candied pecan pieces
Dressing
  • ¼ cup olive oil
  • 10 ounces seedless raspberry jam 1 jar
  • 1 cup seasoned rice vinegar

Method
 

  1. Toss baby salad greens, tomatoes, cheese, and pecans together and set aside.
  2. Blend the olive oil, jam, and rice vinegar together (either in a blender or food processor) until completely combined.
  3. 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).

Nutrition

Calories: 399kcalCarbohydrates: 52gProtein: 3gFat: 19gSaturated Fat: 4gCholesterol: 5mgSodium: 133mgPotassium: 244mgFiber: 2gSugar: 36gVitamin A: 769IUVitamin C: 20mgCalcium: 67mgIron: 1mg
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