This is one of my “go to” salad dressing and I just added a few interesting ingredients. This salad would also be great with the addition of blueberries, strawberries, pears or grilled chicken. I always have leftover dressing since I like to lightly dress my salads. Which is a bonus because then I have enough for another day. Abundant fruit and beautiful weather, feels like salad time to me.
Greens with Raspberries, Asiago, and Cashews
Ingredients
- 5 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 1 tablespoon chopped green onions
- salt and freshly ground black pepper
- 4 cups mixed greens
- 1 cup red raspberries
- 2 ounces Asiago, shaved with a vegetable peeler
- 1/2 cup cashews
Instructions
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In a container with a lid that seals, combine the olive oil, vinegar, honey, mustard, salt and pepper and green onions. Shake well and set aside. Combine the mixed greens with 1/2 of the dressing and toss. Divide among 4 salad plates, top with raspberries, Asiago and cashews. Drizzle with additional dressing.