This salad is not only perfect to enjoy on hot summer days but also extremely fast to toss together. I find sweet-tangy sauces pair really well with mixed greens containing fruits but I have yet to find a bottle off the shelf that tastes the way I want it to. Hence, I experimented and found a neat way to creating the kind of dressing that almost tastes like the ones served at high end restaurants. I hope you enjoy this as much as my friends and I do.
- mixed greens (baby spinach & arugula) - 1 plate full
- pear - 1/2 thinly sliced
- pecans - 1 tablespoon
- dried cranberries - 1 tablespoon
- brie cheese - 2 tablespoons
- blueberries - 2 tablespoons
- Salad Dressing
- olive oil - 1 teaspoon
- balsamic vinaigrette - 1 teaspoon
- lime juice - 2 teaspoons
- raspberry jam - 1/2 teaspoon
Take a small pan, throw in your pecans and keep tossing on medium high heat for about 2 to 3 minutes until they turn slightly dark.
Fill a plate with fresh mixed greens of arugula and baby spinach. Place your sliced pear on top of your greens, then sprinkle the blueberries, brie cheese, dried cranberries and roasted pecans.
In a small bowl beat together the olive oil, balsamic vinaigrette, lime juice and raspberry jam. Pour over your salad and you are set.