Rating: 4.5 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Recipe by Cooking Light July 2013

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Credit: Randy Mayor; Stylist: Cindy Barr

Recipe Summary test

Yield:
Serves 4 (serving size: about 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

133 calories; fat 12.2g; saturated fat 2.5g; sodium 193mg.
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