For our Flashback Friday recipe today, I wanted to highlight one of my favorite spring salads. We blogged about this salad several years ago, and anytime raspberries go on sale, this is the salad I’m always craving. The great thing about this salad is it also works really well with fresh strawberries (which are also on sale everywhere this week). If you’re looking for a healthy, fresh recipe for this weekend, you’re going to love this one! Hope you have a wonderful weekend. And remember, before you do any grocery shopping this week make sure and check out our website. There are some awesome deals this week! Have fun 😉

Raspberry Spring Salad with Raspberry Vinegarette
  1. 1 head romaine lettuce, chopped
  2. 2-3 cups baby spinach (optional)
  3. 3 chicken breasts, grilled and seasoned with salt and pepper
  4. 1/2 cup croutons
  5. 1 pkg. raspberries, fresh (or one pound strawberries)
  6. 1/2 c. candied nuts (pecans, walnuts, etc.)
  7. 1/2 cup feta or gorgonzola cheese
  8. 1/2 red onion, sliced (optional)
  9. Raspberry Vinaigrette
  10. 3/4 cup raspberry jam
  11. 1/4 cup fresh raspberries or strawberries
  12. 1/4-1/3 cup granulated sugar (depending how sweet you like it)
  13. 1/2 c. apple cider vinegar
  14. 1/4 c. canola oil or olive oil, pour in slowly to emulsify
  15. 1 garlic clove
  16. 1 tsp. dry mustard
  17. 1 tsp salt, or to taste
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  1. For the salad, season the chicken breasts with salt and pepper. Grill or saute until chicken is cooked through and golden brown. Remove the chicken from the grill and let them cool slightly and then cut into bite sized pieces. In a large salad bowl, prepare the salad by chopping the lettuce and placing in the bowl. Add the spinach. The diced chicken. Add the feta cheese, fresh raspberries (or other berries), candied nuts, feta, sliced onions and croutons. For the dressing, blend all of the ingredients together in a blender until it is smooth. Season with more salt or sugar as needed. Serve the dressing over the salad when ready to serve.
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