I have started making recipes from the “Cooking Light Diet” plan. A lot of them I have made before, since I love Cooking Light magazine. I had not made this one before, and I have to say, it was good! The combination of the dressing, blue cheese, raspberries and nuts was just really good.
Raspberry and Blue Cheese Salad
1 1/2 tablespoons olive oil
1 1/2 teaspoons red wine vinegar
1/4 teaspoon Dijon mustard
1/8 teaspoon salt
1/8 teaspoon pepper
5 cups mixed baby greens
1/2 cup raspberries
1/4 cup chopped toasted pecans
1 ounce blue cheese
Combine olive oil, vinegar, Dijon mustard, salt, and pepper. Add mixed baby greens; toss. Top with raspberries, pecans, and blue cheese.