Recipe courtesy of Cheech Marin
Recipe courtesy of Cheech Marin
Watch how to make this recipe.
Cheech's Spring Medley Salad with Raspberry Vinaigrette
- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 320 calorie
- Total Fat
- 23 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 8 milligrams
- Sodium
- 191 milligrams
- Carbohydrates
- 28 grams
- Dietary Fiber
- 4 grams
- Protein
- 5 grams
- Sugar
- 18 grams
- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 320 calorie
- Total Fat
- 23 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 8 milligrams
- Sodium
- 191 milligrams
- Carbohydrates
- 28 grams
- Dietary Fiber
- 4 grams
- Protein
- 5 grams
- Sugar
- 18 grams
Ingredients
1 pint strawberries, sliced
4 cups baby arugula
1/2 cup raisins
1/4 cup pine nuts
2 tablespoons kalamata olives, chopped in half
1 red onion, diced
Fresh mint leaves, torn
Raspberry Vinaigrette Dressing, recipe follows
Feta cheese, crumbled
Raspberry Vinaigrette Dressing
1/2 cup raspberries
1/4 cup olive oil
1 tablespoons red wine vinegar
1 teaspoon sugar, optional
Directions
- In a large bowl, add the strawberries, arugula, raisins, olives, pine nuts, red onions and mint. Top with Raspberry Vinaigrette Dressing and feta cheese.
Raspberry Vinaigrette Dressing
- Add the raspberries, oil, vinegar and sugar if using into a blender and blend until smooth.
