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 ½ Tbsp
fruity extra-virgin olive oil
Sea salt (to taste)
Freshly ground black pepper (to taste)
Earthbound Farm Organic Spring Mix
Earthbound Farm Organic Mangos (peeled, pitted and cut into long wedges)
½ us liquid pint
fresh, ripe raspberries (6 oz, preferably organic)
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.