My husband, Drew, calls this the “Earthbound Farm Heritage Salad” because it combines both crops that launched Earthbound Farm: raspberries and spring mix. These two ingredients come together beautifully in this delightful salad, and they are perfectly complemented by creamy avocado, sweet, crunchy pecans, and a red-tinged raspberry–golden balsamic vinaigrette. The special vinegar is made by mixing some raspberries with vinegar, letting it sit, and then straining it. Easy, unique, and delicious! —MYRA
Serves 4
RASPBERRY–GOLDEN BALSAMIC VINAIGRETTE
2 cups/240 g raspberries
1/4 cup/60 ml golden balsamic vinegar
1/3 cup/75 ml extra-virgin olive oil
1/3 cup/75 ml toasted pecan oil or toasted walnut oil
1 tsp Dijon mustard
1/2 tsp salt
Freshly ground black pepper
SALAD
5 oz/140 g spring mix
1 ripe avocado, cut into bite-size pieces
1/2 cup/60 g raw, unsalted pecans, toasted (see page 117) and coarsely chopped
To make the vinaigrette: In a small bowl, combine 1/2 cup/60 g of the raspberries with the vinegar. Mash the berries with a fork until they have thoroughly blended with the vinegar. Allow them to sit for 20 to 30 minutes, and then strain the mixture through a fine-mesh sieve, pressing with a fork to release all the juices. Discard the seeds. You should have approximately 1/3 cup/75 ml vinegar.
Place the olive and pecan oils, mustard, salt, pepper, and the raspberry vinegar in a glass jar and seal the lid tightly. Shake the jar vigorously to combine.
To make the salad: Toss the spring mix with 1/2 cup/120 ml of the dressing. Taste and add more if desired. Divide the greens among four salad plates and top each serving with some of the avocado, pecans, and the remaining raspberries. Serve immediately.
1 SERVING: CALORIES: 560 | FAT: 55G | CARBS: 18G | PROTEIN: 4G | SODIUM: 370MG | DIETARY FIBER: 36% | VITAMIN A: 40% | VITAMIN C: 60% | IRON: 15% | COPPER: 15%
