Raspberry & Parmesan Salad

This salad is such a wonderful, light addition to the Garlicky Rice and Spiced Chicken Thighs.  And what makes it even better, the use of raspberries.  Perfect this time of year!  The original recipe called for blue cheese but there is no way the kids would eat that.  Ok, truth be told, there is no way I’d eat that!  Not a fan of the blue cheese.  Next time I make it, I’ll add a touch more of the dressing.


1 1/2 Tbs olive oil
1 1/2 tsp red wine vinegar
1/4 tsp Dijon mustard
1/8 tsp salt
5 cups mixed baby greens
1/2 cup raspberries
1/4 cup chopped, toasted pecans (you can use whatever you have on-hand:  almond, walnuts, etc.)
1/4 cup shaved parmesan


Combine first 4 ingredients and toss with baby greens.  Top with raspberries, nuts, and parmesan.

Serves 4

Total time: 10 minutes


*Derived from Cooking Light

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