Red, White, and Blue Salad

By Krisin MacDonald

Enjoy summer produce with this festive salad recipe that combines fruit and salad greens! Fresh and sweet, the touch of pecans adds a nice crunch while the blue cheese brings a welcomed tang. What a pretty addition to your 4th of July table!

INGREDIENTS 

 

  • 2 cups spring mix salad greens
  • 2 cups baby spinach
  • 1 cup strawberries, sliced
  • 1 cup blueberries
  •  1⁄2 cup pecans, chopped
  •  3 ounces blue cheese, crumbled
  •  1⁄4 cup lite raspberry vinaigrette (such as Annie’s Naturals)

 

 DIRECTIONS

  1. In a large salad serving bowl combine the spring mix greens and baby spinach.
  2. Layer the berries, pecans and blue cheese on top of the mixed greens. The salad can be refrigerated like this until you are ready to serve it.
  3. Just prior to serving toss the salad with the raspberry vinaigrette. Enjoy!

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