Raspberries are the star of the show in this sweet, sour, salty and crunchy salad! The combination of flavors will have your tastebuds singing right along!
Make dressing:
Combine vinegar, honey, dijon, oil, pepper and salt in blender or bowl of food processor. Pulse to combine. Add 1/2 cup raspberries to vinegar mixture and blend until smooth. Pour into serving jar.
Toast nuts:
Place pecans or walnuts into a dry saute pan over medium heat and cook, stirring and tossing occasionally, until fragrant. Remove from heat to cool.
Assemble salad:
Divide greens between two plates and top with onions, the remaining raspberries and the feta cheese. Add the toasted nuts and freshly ground pepper, if desired.
Pour dressing over salad and enjoy!
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Made with fresh, organic raspberries… wonderfully flavorful dressing!
Faaabulous!! I actually didn’t have any raspberries so it was just a “vinaigrette”. But it was perfect.
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