Making a salad isn't really a science, but there are so many things you can do to salad to mix things up. With salads being so inexpensive, I just can't bear to pay for a salad when I'm dining out.
Fast food salads are boring and overpriced. The only time I'll pay for a salad at a restaurant is if I'm at Golden Corral. Then it's no longer a salad, but a giant mound of calories. Since the Mr. doesn't eat salads, it's almost like I'm making up for all the times I wish we had a side salad for dinner.
I've switched things up a bit and I'm getting my salad fix at lunch. Mixed berries and nuts are just one of the ways I spruce up my salads. Now, I will give credit to Chick-Fil-A. Their Grilled Market Salad is actually edible and kinda worth the money.
There is no chicken in this recipe, but you can always add it or your favorite protein. Another thing I could live without is the apple chunks.
Aside from the mixed berries, the mint and homemade vinaigrette give this salad a refreshing burst of flavor.
If you plan to serve this immediately, be sure to chill your salad plates prior to making it. Just stack your salad plates or bowls in the fridge for about 20 minutes before serving. You can do this with utensils, too.
Refreshing Mixed Berry Salad with Raspberry Vinaigrette
Recipe by melsaywhat
Fresh seasonal berries and mint give this vibrant salad a refreshing burst of flavor. The addition of raspberries to the homemade vinaigrette lends some natural sweetness to this dish.
Cook time: None
Total time: 15 mins
Serves: 4
Ingredients
- 1/4 cup Rice Wine Vinegar
- 1/3 cup Fresh Raspberries
- 2 tsp. Fresh Lemon Juice
- 1/2 cup Extra Virgin Olive Oil
- 1/2 tsp. Sea Salt
- 1 head Romaine Lettuce, Chopped
- 1/3 cup Fresh Mint, Chopped
- 1 cup Fresh Strawberries
- 1 cup Fresh Blackberries
- 1/3 cup Sliced Almonds, Toasted
- DRESSING
- Combine vinegar, raspberries, lemon juice and olive oil in a food processor.
- Blend until smooth, adding salt to taste.
- To adjust the taste, just add more of the desired ingredients.
- Set Aside
- SALAD
- In a large bowl, gently toss lettuce, mint, strawberries, blackberries and toasted almonds.
- If serving immediately, serve on chilled salad plates or in chilled salad bowls and drizzle with the homemade raspberry vinaigrette.
- To save it for later, store the dressing separately.
- Store the salad in an air tight container lined with paper towels all around (bottom, sides and top). Eat within 1-2 days.
http://recipeseo.com/recipe/io5WX
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