Recipes by Joan Baumer- Real Living Nutrition Food Editor

Learn more about Joan and her popular cooking classes here!

Summer Salad with Raspberry Mint Vinaigrette                       

Serves:          6

Prep Time:    20 minutes

Salad:

7 cups mixed lettuces (e.g., red leaf, green leaf, bibb, butter, baby greens, or spinach)

6 oz. Gorgonzola cheese, crumpled

1 thinly sliced cucumber

½ cup toasted, slivered almonds

Vinaigrette

1 teaspoon Dijon mustard

1 teaspoon orange zest

2 teaspoons honey

2 tablespoons red wine vinegar

2-3 tablespoon orange juice

4 tablespoons raspberry puree (using thawed, frozen raspberries, pressed through a sieve)

½ cup extra virgin olive oil

1 handful of chopped, fresh mint

Steps:

1. Wash and dry mixed lettuces, tear into bite-sized pieces.
2. Combine a handful of lettuce, a handful of sliced cucumber, 1 tablespoon toasted almonds, and 1 oz. cheese per person; place on salad plates.
3. Vinaigrette: Combine all ingredients, except oil, in medium bowl.  Whisk in oil. 
4. Drizzle over salad

Variations:

• Blue cheese can be substituted for gorgonzola
• You can substitute ¼ cup hazelnut oil and ¼ cup olive oil for ½ cup olive oil for an intriguing fllavor
• Additional toppings: blackberries, raspberries, chopped red pepper.

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