Ambrosia Salad with Raspberry Jalapeño Vinaigrette

  • Salad:
  • 10 oz. mixed greens, washed
  • 1 ripe pear, cored and sliced
  • 1/3 cup walnuts
  • 4 oz. blue cheese, crumbled
  • Raspberry Jalapeño Vinaigrette:
  • 1/4 cup Raspberry Champagne Vinegar
  • Pinch of sea salt
  • 1/3 cup Prairie Thyme Raspberry Jalapeño Ambrosia
  • 1/4 cup Organic California Extra Virgin Olive Oil

Whisk the sea salt into the vinegar. Add the Raspberry Jalapeño Ambrosia and extra virgin olive oil. Whisk again.

Toss all ingredients with the Raspberry Jalapeño Vinaigrette. Divide onto 4 plates as a salad course.

Serves 4.

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