This is a gorgeous and delicious salad. It's a little spendy thanks to the fresh berries, but you and your girls are so worth it! Perfect to serve with a creamy bowl of broccoli cheddar soup, and some crusty french bread. Bon apetit!
Jessica's Mixed Greens with Raspberry Vinaigrette
About 10 cups mixed lettuces: red leaf, green leaf, Bibb, Romaine
1 1/3 c toasted slivered almonds*
1 pint strawberries, washed, drained, hulled and sliced
1 pint fresh raspberries, washed and drained
1 pint fresh blackberries, washed and drained
2 8 ounce cans mandarin oranges, drained
2/3 c sweetened, flaked coconut
1/2 bottle Lite Done Right Raspberry Vinaigrette Salad Dressing
Rinse, dry and tear greens. Toast almonds*, and prepare fruit. Just before serving, toss fruit, toasted almonds, and coconut with the greens in a large salad bowl. Gently mix with the dressing and serve immediately. This colorful salad never fails to draw rave reviews!
*To toast slivered almonds: Preheat oven to 350 F. Spread almonds out evenly on a cookie sheet. Bake for 5 minutes. Stir. Bake 5 additional minutes. Stir. Bake an additional 2 minutes or until light brown, and no longer chewy. (Tip: Make twice as many as the recipe calls for. When the almonds are cooled, you can store the extra almonds in a tightly covered container for your next recipe!)