I found a recipe for mixed greens with raspberries and pears in my Cooking Light Cookbook and adjusted it slightly to use ingredients I had on hand. The fruit was sweet and the raspberry vinaigrette provided a bright, tart contrast. Crumbled feta added a creamy element while sunflower seeds contributed a pleasant crunch. The result was a light, flavorful salad that was simple to prepare and enjoyed by everyone at the table.
How to Make Mixed Greens with Raspberries and Pears
Ingredients:
- Romaine lettuce, chopped
- Baby spinach leaves
- Fresh raspberries
- Fresh pear, diced
- Feta cheese, crumbled
- Red onion, thinly sliced
- Sunflower seeds
Raspberry Vinaigrette:
- 1/3 cup canola oil
- 2 1/2 tablespoons raspberry vinegar
- 1/2 teaspoon sugar (adjust to taste)
- Sea salt and freshly cracked black pepper, to taste
Whisk the vinaigrette ingredients together until well combined. Taste and adjust sweetness or acidity as needed; if the dressing is too tart, add a tablespoon or two of apple juice or a bit more sugar. I kept the dressing slightly tart to balance the natural sweetness of the raspberries and pear.
In a large bowl, combine the romaine, baby spinach, diced pear, crumbled feta, and thinly sliced red onion. Sprinkle in the sunflower seeds for texture. Add vinaigrette sparingly—start with a small amount, toss gently, and add more dressing to suit your preference. Once the greens are lightly dressed, gently fold in the fresh raspberries so they remain intact, then serve immediately.
This salad works well as a light lunch or as a bright side dish to grilled chicken or fish. To vary the recipe, try substituting goat cheese for feta, adding toasted almonds instead of sunflower seeds, or using a mixed-field greens blend in place of romaine and spinach.
Recipe and photo by For the Love of Cooking. Adapted from Cooking Light.
Pay It Forward winners:
I asked my six-year-old daughter to choose a number between 1 and 60 and she picked 43. My three-year-old son selected 14. The winners of the Pay It Forward are:
Number 43: Cathy from The Tortefeasor
Number 14: Kristen from Whatcha Eatin’?
Congratulations to both winners! Please e-mail your mailing address so your goodies can be sent.