The Ultimate Power Salad for Fruits & Vegetables—More Matters Month

 

September is upon us and, though summer is technically not over, many of us are jumping back into routine. One way to help with the transition is by amping up your produce intake this September, which happens to be Fruits and Vegetables—More Matters Month. The health initiative encourages Americans to include more fruits and vegetables in every meal, including snacks, for better health.

In addition to giving you plenty vitamins and minerals, eating more produce provides fiber (keeping you fuller longer) and may reduce your risk for certain diseases. Not to mention, they add a delicious, new dimension to your meals!

To celebrate the wonderful memories you’ve made this summer while ushering in the new season, try our Toasted Walnut and Raspberry Salad with Goat Cheese. Summery raspberries commingle with Pete’s Living Greens Red Butter Lettuce, the crisp root veggie jicama, crunchy sugar snap peas and refreshing cucumbers. Rounding out the dish, walnuts (the ultimate brain food) and creamy goat cheese complement the diverse fresh ingredients resulting in the ultimate power salad.

Toasted Walnut & Raspberry Salad with Goat Cheese  
Yields 4
Write a review
Print
Prep Time
20 min
Prep Time
20 min
Ingredients
  1. Raspberry Walnut Vinaigrette
  2. 1 cup fresh or frozen raspberries, measured after they are pureed and deseeded or ⅔ cup seedless raspberry preserves
  3. ¼ cup plus 2 tablespoons raspberry vinegar or red wine vinegar
  4. 2 tablespoons honey
  5. 1 teaspoon salt
  6. ¼ teaspoon pepper
  7. ½ cup toasted walnut oil
  8. Salad
  9. 2 heads Pete's Living Greens Red Butter Lettuce, torn into pieces
  10. 2 Persian cucumbers or ½ an English cucumber, thinly sliced
  11. ½ medium jicama, cut into matchstick slices
  12. 1 cup sugar snap peas, string removed
  13. 1 cup fresh raspberries
  14. ½ cup goat cheese, crumbled
  15. ½ cup walnuts, toasted
Instructions
  1. Puree raspberries in a blender. Pour into a fine mesh sieve and use the back of a spoon to gently coax the puree through into a measuring cup with a spout. Discard the seeds left in the sieve. If using raspberry preserves, warm in the microwave to liquefy. Add vinegar, honey, salt, and pepper and whisk together. Slowly drizzle in walnut oil while continuing to whisk.
  2. Mix all salad ingredients and serve with dressing.
Notes
  1. Sugar spiced walnuts are a great alternative to toasted walnuts.
Pete's Living Greens Blog http://www.livegourmet.com/wordpress/