Summer Raspberry Salad With Poppy Seed Raspberry Vinaigrette

• FOR THE VINAIGRETTE:
• 1/2 cups Vegetable Oil
• 6 whole Raspberries (Fresh Or Frozen)
• 3 Tablespoons Red Wine Vinegar
• 2 Tablespoons Raspberry Jam
• 1 Tablespoon Sugar
• 1 Tablespoon Dijon Mustard
• 1 teaspoon Poppy Seeds
• 1/4 teaspoons Onion Powder
• FOR THE CANDIED PECANS:
• 2 Tablespoons Butter
• 2 Tablespoons Sugar
• 1/2 cups Whole Raw Pecans
• FOR THE SALAD:
• 5 ounces, weight Package Spring Mix Salad Greens
• 6 ounces, weight Package Fresh Raspberries
• 1/4 whole Medium Red Onion, Thinly Sliced
• 1/2 cups Crumbled Feta Cheese

1. For the vinaigrette: Mix together all of the vinaigrette ingredients in a blender or small bowl of a food processor until emulsified. Set aside.
2. For the candied pecans:
3. Add butter and sugar to a saute pan over medium heat. Once melted toss in pecans and cook for one minute. Pour and spread out onto waxed paper to cool. Break apart with a fork before adding to the salad.
4. Assembling the salad:
5. Layer the greens, raspberries, onion, Feta, and pecans on a platter, drizzle with the vinaigrette and serve.
6. Tips: I love to add spinach to the lettuce mix. The vinaigrette may be made ahead and stored in the refrigerator for up to a week.

vinaigrette, vegetable oil, raspberries, red wine vinegar, raspberry, sugar, dijon mustard, poppy seeds, ubc, candied pecans, butter, sugar, pecans, salad, spring mix salad greens, fresh raspberries, ubc, feta cheese

Taken from tastykitchen.com/recipes/salads/summer-raspberry-salad-with-poppy-seed-raspberry-vinaigrette/ (may not work)