Nuts and Berries Mixed Green Salad with Raspberry Poppyseed Dressing

Man does not live by let­tuce alone.…..” I’m pretty sure that is scrip­ture writ­ten some­where. Pos­si­bly here. If not, it should be. I mean, I can appre­ci­ate a very sim­ple salad, with a sin­gle yummy green, and a driz­zle of oil & vine­gar, but it’s more fun to make it look like art!

Keep it rel­a­tively sim­ple, stick with fresh ingre­di­ents and keep color bal­ance in mind. I wanted this salad to imi­tate a patri­otic palate.  Nut aller­gies: leave out the nuts, you’ve still got the cheese to give you some white.

This is the sec­ond recipe to help you shape your Inde­pen­dence Day Menu. More com­ing tomor­row! Sub­scribe to our RSS at the top of the post to be kept up to date! I love this holiday!

berries nuts and feta

Nuts & Berries Mixed Green Salad

serves 8–12, depend­ing on the por­tion size

12 cups mixed greens

1 red onion, sliced thin

1 pint fresh raspberries

1/2 pint fresh blueberries

2 cups feta or bleu cheese, whichever is your preference

1 cup sliv­ered almonds

1 cup pine nuts

Wash and spin greens. Toss all ingre­di­ents together just before serv­ing. Dress with Rasp­berry Pop­py­seed dressing.

raspberry poppy seed salad

Rasp­berry Pop­py­seed Dressing

makes about 1 1/2 cups

1/2 cup red wine vinegar

3/4 cup veg­etable or canola oil

2 tea­spoons poppyseeds

4–5 table­spoons sugar–depending on taste

1 table­spoon minced red onion

1 tea­spoon salt

1/2 tea­spoon dried, pow­dered mustard

8–10 rasp­ber­ries

Com­bine all the ingre­di­ents in a jar. Squish up the rasp­ber­ries a lit­tle before adding. Let refrig­er­ate at least 4 hours before using. Overnight will bet­ter marry the fla­vors together.

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One Comment

  1. This looks delight­ful! I LOVE that you are doing this blog!! THANK YOU!!!

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