This California Salad with Raspberry Vinaigrette is a copycat of one I had at The Melting Pot Restaurant in Salt Lake City. It’s a perfect combination of leafy, crunchy, and tangy.
As soon as it starts getting warmer outside, all I want to eat are fresh sides! Forget the potatoes and gravy – I want something that’s not going to weight me down in the heat!
It goes great as a side, an appetizer, or even as your main dish (I’ve been eating it for lunch for the past few weeks!).
Ingredients you need for this California Salad with Raspberry Vinaigrette:
- 5 ounces mixed baby salad greens 1 bag
- 1 cup grape tomatoes
- 2 Tablespoons Gorgonzola Cheese
- 2 Tablespoons candied pecan pieces
- ¼ cup olive oil
- 10 ounces seedless raspberry jam 1 jar
- 1 cup seasoned rice vinegar
How to make California Salad with Raspberry Vinaigrette Dressing:
Toss baby salad greens, tomatoes, cheese, and pecans together and set aside.
Blend the olive oil, jam, and rice vinegar together (either in a blender or food processor) until completely combined.
Pour desired amount over the salad and serve while it’s fresh. (I always have leftover dressing that I store in the fridge and use throughout the week).
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More of our favorite Green Salads:
- Italian Fresh Green Salad Recipe
- Seven Layer Green Salad
- Layered Bacon and Swiss Green Salad Recipe
- Layered Green Salad Recipe
- Apple Cranberry Walnut Green Chopped Salad Recipe
- Strawberry Spinach Salad and Homemade Poppy Seed Dressing Recipe
California Salad with Raspberry Vinaigrette Dressing Recipe
Ingredients
- 5 ounces mixed baby salad greens, 1 bag
- 1 cup grape tomatoes
- 2 Tablespoons Gorgonzola Cheese
- 2 Tablespoons candied pecan pieces
- ¼ cup olive oil
- 10 ounces seedless raspberry jam, 1 jar
- 1 cup seasoned rice vinegar
Equipment
Instructions
- Toss baby salad greens, tomatoes, cheese, and pecans together and set aside.
- Blend the olive oil, jam, and rice vinegar together (either in a blender or food processor) until completely combined.
- Pour desired amount over the salad and serve while it's fresh. (I always have leftover dressing that I store in the fridge and use throughout the week).
Notes
- If you’re looking to add a little protein try adding some grilled chicken.
Nutrition
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