Mixed Greens with Raspberry Vinaigrette


  • 1 package of fresh mixed greens
  • 1 cucumber, sliced
  • 1 package of fresh raspberries
  • 1 tomato, sliced into wedges
  • 1/4 cup of almonds, sliced
  • Raspberry Balsamic Vinegar
  • Ascolano Extra Virgin Olive Oil
  1. To make the Raspberry vinaigrette, mix together 1 oz of Raspberry Balsamic with 1 oz Ascolano Extra Virgin Olive Oil. Shake to emulsify.
  2. Slice almonds, then place on a tray and lightly toast in oven at 325 degrees until golden brown, about 4-5 minutes.

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