Spring Salad with Raspberries and Mangos


Pretty as a picture and luscious to taste, this salad is a lovely addition to any meal. The raspberry vinegar can be purchased or homemade (try our recipe). Substitute other tender lettuces like heirloom or Boston lettuce, if you prefer.


1 1/2 tablespoons raspberry vinegar
1/4 cup fruity extra-virgin olive oil
  Sea salt (to taste)
  Freshly ground black pepper (to taste)
5 ounces Earthbound Farm Organic Spring Mix
2 small Earthbound Farm Organic Mangos (peeled, pitted and cut into long wedges)
1/2 pint fresh, ripe raspberries (6 oz, preferably organic)
1/4 cup toasted pecan halves or pieces


Make a vinaigrette by combining the vinegar, oil, salt, and pepper in a small glass jar and shaking vigorously to blend. The dressing can be made up to a week in advance and refrigerated.

Place the spring mix in a large bowl and add the dressing, tossing to coat all the leaves. Divide the greens among 4 plates. Garnish with the mango wedges, and scatter the raspberries and pecans atop the salad. Serve immediately.

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