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

Ingredients

  • 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

Preparation

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

Only you will be able to view, print, and edit this note.

Add Note

Raspberry and Blue Cheese Salad Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Do you love cookies?

Cookie Countdown
We do too! Get your favorite holiday cookies delivered to your inbox.(Nov.-Dec.)
We Respect Your Privacy. Privacy Policy