Raspberry Goat Cheese Salad

Raspberry Goat Cheese Salad

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Credit: Recipe is courtesy of Driscoll’s
The National Culinary Review, June 2011


4 oz. mixed field greens
4 oz. Fresh Driscoll’s raspberries, rinsed
4 oz. yellow grape tomatoes, sliced
2 oz. goat cheese (or flavored goat cheese), crumbled
2 T. sunflower seeds (or walnuts, pecans or other nuts)


Method: Combine greens, raspberries, tomatoes, goat cheese and sunflower seeds. Toss with 2 T. balsamic vinegar-based salad dressing.


2 servings


Salad, The National Culinary Review

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