Raspberry and Blue Cheese Salad

Photo: Randy Mayor; Stylist: Cindy Barr

Fresh raspberries shine in this tasty Raspberry and Blue Cheese Salad.

This recipe goes with Spiced Chicken Thighs with Garlicky Rice

Yield: Serves 4 (serving size: about 1 1/2 cups)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 133
  • Fat: 12.2g
  • Saturated fat: 2.5g
  • Sodium: 193mg


  • 1 1/2 tablespoons olive oil
  • 1 1/2 teaspoons red wine vinegar
  • 1/4 teaspoon Dijon mustard
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 5 cups mixed baby greens
  • 1/2 cup raspberries
  • 1/4 cup chopped toasted pecans
  • 1 ounce blue cheese


  1. Combine olive oil, vinegar, Dijon mustard, salt, and pepper. Add mixed baby greens; toss. Top with raspberries, pecans, and blue cheese.
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