Raspberry and Feta Salad
This tastes awesome using baby spinach instead of hearts of romaine too!
- 1/2 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 2 Tbsp. balsamic vinegar
- 2 Tbsp. brown sugar
- 1 tsp. honey
- 1 tsp. Dijon mustard
- 1/2 tsp. minced garlic
- 1 head hearts of romaine lettuce, cut or torn into bite sized pieces
- 1 pint fresh raspberries
- 1 cup slivered almonds, toasted
- 1 cup feta cheese, crumbled
Mix oil, vinegars, brown sugar, honey, Dijon and garlic in a cruet. Toss the lettuce, raspberries, almonds and feta in a large serving bowl and serve with the dressing on the side.
By Deeli from Richland, WA
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Looks really wonderful. It might also work well with ripe figs.
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