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Submitted by: Joanne Fajack
from Youngstown, OH.
Originally shared on the web 04/01/2013
6 c. spinach, torn 1 lb. romaine lettuce, torn 1 stalk celery, chopped 1 red onion, chopped 1 tomato, chopped 1/2 cucumber, chopped 1 bunch fresh cilantro, chopped 1 clove garlic, finely chopped 1/2 orange, peeled and sectioned 3/4 c. black berries, raspberries and/or blueberries 1/2 c. strawberries, hulled and sliced 1/4 c. chopped walnuts or pecans, toasted 3/4 c. to 1 c. raspberries, crushed 1/4 c. raspberry vinegar 1 T. sugar 2 T. lemon juice 1 c. olive oil salt and pepper to taste Garnish: croutons
In a large bowl, combine spinach, romaine, vegetables, cilantro, garlic, orange, blackberries, strawberries and walnuts. Toss to mix well and set aside. In a small bowl, combine raspberries, vinegar, sugar and lemon juice. Slowly drizzle in oil, whisking constantly to blend; season with salt and pepper. Drizzle salad with dressing; garnish with croutons. Serves 6 to 8.
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