Salads

California Salad with Raspberry Vinaigrette Dressing

Six Sisters
March 19, 2014
166

As soon as it starts getting warmer outside, all I want to eat are fresh sides! Forget the potatoes and gravy - I want something that's not going to weight me down in the heat! This California Salad is a copycat of one I had at The Melting Pot Restaurant in Salt Lake City. It's a perfect combination of leafy, crunchy, and tangy. It goes great as a side, an appetizer, or even as your main dish (I've been eating it for lunch for the past few weeks!).

6
1 bag of mixed baby salad greens
1 cup of grape tomatoes
gorgonzola cheese to taste
candied pecans
1/4 cup extra virgin olive oil
10 oz jar of seedless raspberry jam
1 cup seasoned rice vinegar
Toss baby salad greens, tomatoes, cheese, and pecans together and set aside. Blend the olive oil, jam, and rice vinegar together (either in a blender or food processor) until completely combined. Pour...
See the full directions on my site
Nutritions

Calories
92

Sodium
6mg
0% DV

Fat
11g
16% DV

Protein
1g
2% DV

Carbs
1g
0% DV

Fiber
1g
5% DV
Mixed

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643
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A marinated snack that can be used to replace late night bad habit cravings!

8 small taro roots
water
salt
1 cup yogurt, mixed with enough water to submerge roots (add salt)
3
  1. Wash the taro roots well.
  2. Slightly cut a slit into each root, but not big enough to split the root into two pieces. This will allow the water and marinade to go into the taro root
See the full directions on my site
Nutritions

Calories
103

Sodium
946mg
39% DV

Fat
1g
2% DV

Protein
7g
14% DV

Carbs
17g
5% DV

Fiber
4g
18% DV
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