Mixed Greens Salad with Raspberry Vinaigrette (February 9th, 2019)


  • 1 package of fresh mixed greens
  • 1 cucumber, sliced 
  • 1 package of fresh raspberries
  • 1 tomato, sliced into wedges 
  • 1/4 cup almonds, sliced 
  • Raspberry Balsamic Vinegar
  • Ascolano Extra Virgin Olive Oil 

To make the raspberry vinaigrette, mix together 1 oz of Raspberry Balsamic with 1 oz Ascolano Extra Virgin Olive Oil. Shake to emulsify. 

Slice almonds, then place on a tray and lightly toast in oven at 325 degrees until golden brown, about 4-5 minutes. 

Assemble salad by tossing together mixed greens, vinaigrette, toasted almonds, fresh raspberries, tomatoes and cucumber slices. 

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