Lunch with the Girls

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!)