Salad With Raspberry Vinaigrette

A colorful, refreshing salad featuring spring greens, raspberries, edible flowers, and feta, finished with a bright raspberry vinaigrette

Total Time:

Yield:

6 servings

⅓ cup seedless raspberry jam

¼ cup rice vinegar

2 tablespoons extra virgin olive oil

½ teaspoon salt

Freshly ground black pepper to taste

5 ounces (about 8 cups) spring salad mix

¾ cup edible flowers

½ cup fresh raspberries

2 or 3 green onions

6 tablespoons feta cheese crumbles

For vinaigrette, whisk together jam, rice vinegar, olive oil, salt and pepper; set aside.
Wash and dry salad mix, flowers, raspberries and onions. Slice onions. Combine greens, flowers, raspberries and onions in a salad bowl or on salad plates. Serve with cheese and vinaigrette.

More Recipes