Raspberry pecan salad with poppy seed dressing

Lynnda Cloutier

By
@eatygourmet

This inventive salad is perfect for summer when you can find fresh raspberries in the store or pluck them from your garden.Source unknown


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Ingredients

1/3 cup raspberry spreadable fruit
1/4 cup raspberry vinegar
1/4 cup salad oil
1 tablespoon honey
1 teaspoon poppy seed
8 cups torn mixed greens
1 cup fresh raspberries
one medium avocado, pitted, peeled, and sliced
1 cup sliced fresh mushrooms
1/2 cup pecans, toasted
edible flowers, optional

Directions Step-By-Step

1
in a blender container, combine the spreadable fruit, vinegar, salad oil, honey, and poppy seed. Cover and blend until mixed. Or, combine the ingredients in medium bowl and whisk together. Set aside.
2
In a large salad bowl, mix the greens, raspberries, avocado, mushrooms, and pecans. Drizzle dressing over the salad. Toss to mix. Garnish with edible flowers if desired. Makes eight side dish servings.

About this Recipe

Course/Dish: Lettuce Salads