Description
A fresh salad for spring or summer featuring juicy raspberries, crisp cucumbers, and baby greens in a light vinaigrette.
Ingredients
Units
Scale
For the Salad:
- 6 cups (about 5 ounces) of mixed baby greens or spring mix
- 1 pint blackberries
- 1 red bell pepper, diced
- 1 cup sliced cucumber (I like the Persian or mini cucumbers)
- 1/2 cup shaved Parmesan cheese (or substitute feta or goat cheese)
- 1/4 cup crispy onion strings (or substitute sliced almond)
For the Vinaigrette:
- 1/2 cup olive oil
- 2 tablespoons apple cider vinegar
- 3 tablespoons honey
- 1 teaspoon Dijon mustard
- Pinch of salt and ground black pepper
Instructions
- Combine salad ingredients (except for onion strings) in a large salad bowl.
- In a separate small bowl, whisk together vinaigrette ingredients.
- Dress the salad with the vinaigrette and toss to combine. Top with onions strings (or topping of choice) and serve immediately.
- Prep Time: 15 minutes
- Cook Time: 0 hours