Baby Greens Raspberry Salad with Golden Balsamic Vinaigrette
Active Time: 45 minutes • Total Time: 0 minutes
Yields: 4 Servings
- 1/3 cup extra-virgin olive oil
- 1/3 cup toasted pecan oil
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- freshly ground black pepper
- 5 ounces Earthbound Farm Organic Spring Mix
- 1 ripe organic avocados
- 2 cup raspberries
- 1/2 cup raw, unsalted pecans
- 1/4 cup golden balsamic vinegar
Our co-founder Drew Goodman calls this salad the “Earthbound Farm Heritage Salad” because it combines both crops that launched Earthbound Farm: raspberries and spring mix. But it would also be delicious with our Baby Lettuces or Baby Romaine.
Those two ingredients come together beautifully in this delightful salad, and they’re perfectly complemented by creamy avocado, sweet and crunchy pecans, and a red-tinged raspberry-golden-balsamic vinaigrette. The special vinegar is made by mixing some raspberries with vinegar, letting it sit, and then straining it. Easy, unique and delicious!
From Straight from the Earth: Irresistible Vegan Recipes for Everyone by Myra Goodman and Marea Goodman
To make the vinaigrette: In a small bowl, combine 1/2 cup of the raspberries with the vinegar. Mash the berries with a fork until they have thoroughly blended with the vinegar. Allow them to sit for 20 to 30 minutes, then strain the mixture through a fine-mesh sieve, pressing with a fork to release all the juices. Discard the seeds. You should have approximately 1/3 cup vinegar.
Place the olive and pecan oils, mustard, salt, pepper and the raspberry vinegar in a glass jar and seal the lid tightly. Shake the jar vigorously to combine.
To make the salad: Place the Spring Mix in a large bowl and toss with 1/2 cup of the dressing. Taste and add more if desired. Divide the greens among 4 salad plates and top each with some of the avocado, pecans and the remaining raspberries. Serve immediately.
Per serving: Calories 560, Fat 55 grams, Sodium 370 mg, Carbohydrates 18 grams, Protein 4 grams.