Summer is in full swing. The weather is warm and for me that means eating some lighter, crisper summertime fare. During the summer months when really great quality fruits and veggies are easy to come by, I’m always looking for new dishes to incorporate them into. This salad is perfect for a refreshing starter or could even handle being an entree salad.
Toss the salad greens, nuts, onion, and cheese together. Drizzle with the vinaigrette with desired amount of dressing, add in blueberries and Gorgonzola and toss lightly once more. Serve and Enjoy!
Makes 6-8 Servings
Press raspberries through a sieve, reserving juice; discard seeds. In a jar with a tight-fitting lid, combine the broth, sugar, vinegar, oil, mustard and reserved juice. Refrigerate. Shake well before serving
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