Spinach and Berry Salad with Candied Pecans
This colorful salad is bursting with berries. Local candied pecans add great flavor. It’s great as a main dish with grilled chicken or salmon, or served as a side dish with your favorite seasonal main dish.
Ingredients
- 4 cups Scissortail Farms Spinach
- 4 cups Scissortail Farms Spring Mix
- 1 cup sliced strawberries
- 1 cup blackberries
- 1 cup blueberries
- 1 cup raspberries
- 1/2 cup feta cheese
- 1 cup Knight Pecan Farms Cinnamon Candied Pecans
- Raspberry Vinaigrette Dressing
- 1 1/2 cups raspberries, fresh or frozen
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 small shallot, diced
- 1 teaspoon Seikel’s Oklahoma Gold Old Style Mustard
- 1 tablespoon Roark Acres Honey
- 1/4 tsp salt
- Pinch of fresh ground pepper
- Toss lettuce greens with berries, cheese and cinnamon pecans. Toss with Raspberry Vinaigrette,
adding a little at a time until coated. You may have leftover dressing, which will keep, covered, in the
refrigerator for a week. - Raspberry Vinaigrette Dressing – Place all ingredients in a food processor, and blend for 30 seconds.