08/07/2018 Raspberry Pecan Salad
Raspberry Pecan Salad
Recipe Courtesy of Cindy Schumacher
6 cups torn romaine lettuce
6 cups torn spinach
½ cup pecan pieces
1 cup fresh or frozen raspberries
1 avocado, peeled and cubed
1/3 cup seedless raspberry jam
1/3 cup raspberry vinegar
1 cup vegetable oil
1 Tbsp. poppy seeds
Combine jam and vinegar in a blender or food processor and blend for 15 – 20 seconds.
With blender on high, gradually add oil in a slow, steady stream.
Stir in poppy seeds. Chill well. Before serving, toss with dressing and serve croutons on the side.