Berry Spring Salad with Vinaigrette
This bright, fresh salad is a great way to use up the last spoonful of fruit butter in your jar. The strawberry-raspberry vinaigrette adds just the right balance of sweet and tangy flavor.
TIP: To make this salad more filling for a main course, top it with grilled chicken, thick-cut bacon, or both.Servings: 4 as a side salad
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Ingredients
For the vinaigrette
- ¼ cup balsamic vinegar
- 2 tablespoons olive oil
- 1 tablespoon honey
- 2 tablespoons Bauman’s Strawberry-Raspberry Butter
- 1 clove garlic, minced
- Salt and pepper, to taste
For the salad
- 5 oz mixed spring greens
- 1 avocado, sliced
- 6 oz fresh raspberries
- 4 oz goat cheese, crumbled
- ¼ cup salted pistachios, chopped
Directions
- Combine all vinaigrette ingredients in a glass jar (an empty Bauman’s jar works well) and shake until fully mixed.
- Arrange spring greens in a large bowl and top with avocado, raspberries, goat cheese, and pistachios.
- Add dressing and toss immediately before serving.
