Raspberry Pecan Feta Salad with Raspberry Vinaigrette
Spring Mix topped with crumbled feta cheese, candied pecans, fresh sliced avocados, red raspberries and a homemade raspberry vinaigrette.
Ingredients
- 1 head red leaf lettuce or 1 package baby spring mix, washed and prepared.
- 1 large avocado sliced
- 1/2 cup feta cheese
- 1 pint fresh red raspberries
Candied Pecans
- 1/2 cup sugar
- 1 cup whole pecans
Raspberry Vinaigrette
- 1/2 cup extra virgin olive oil
- 1/2 cup apple cider vinegar
- 1 teaspoon prepared Dijon Mustard
- 4 Tablespoon Raspberry Syrup or Raspberry Jam
- salt and pepper to taste
Instructions
- In a 8 inch non-stick skillet, over low heat add 1/2 cup of granulated sugar. Shake skillet to distribute sugar evenly over bottom of skillet. Watch sugar until it melts and turns a caramel color. DO NOT STIR! When sugar begins to boil, and most of the sugar has dissolved, remove from heat.
- Add pecan halves and stir quickly to coat.
- Place coated pecans on wax paper that has been coated with non-stick cooking spray. Allow to cool completely. Place candied pecans in a zip lock bag, using a rolling pin or meat tenderizer, pound nuts to break pecans into bite size pieces.
- Place washed and prepared lettuce into a bowl, or plate for single serving size.
- Top with crumbled feta cheese, candied pecans, sliced avocado, and washed prepared raspberries.
- In a small bowl mix together all the vinaigrette ingredients with a wire whisk until completely combined. Drizzle over salad. Serve immediately.
Notes
Extra "prep" time is to allow candied pecans to cool completely.
Nutrition
Serving: 2cupsCalories: 507kcalCarbohydrates: 43gProtein: 6gFat: 37gSaturated Fat: 6gPolyunsaturated Fat: 29gCholesterol: 11mgSodium: 219mgFiber: 8gSugar: 28g
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