Photo: Randy Mayor; Stylist: Cindy Barr
Serves 4 (serving size: about 1 1/2 cups)

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

How to Make It

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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Ratings & Reviews

Perfect for a light summer meal

July 14, 2017
Raspberries and field greens fresh from the local farm stand deserved special treatment and this recipe did them justice. Delicious and so quick to throw together. I doubled the vinaigrette and served it on the side so people could assemble it themselves. In addition, I set out some diced chicken. Everyone raved about the dish. Light and delicious!

Suze02's Review

August 26, 2013

sukeedog's Review

July 05, 2013
A simple, tasty side salad. We served with barbecue chicken - yum!

EmmaBilson's Review

June 23, 2013
It was absolutely amazing! I didn't have pecans so I replaced' em with toasted almonds. It still worked out great!