- 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
- 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.