Mixed Greens, Raspberries, Cranberries, & Feta Salad

“New from the Kitchen”
Recipe of the Month – January 2019


Last month I gave you the recipe for salad dressing that we use with our breakfast entrée, Greens, Egg, and Ham. We also use the dressing with a salad using fresh raspberries, craisins toasted walnuts and feta cheese for a festive and deliciously fresh salad. Adjust the amounts based on the number you are preparing, the recipe is based on serving for six.



For Salad:

5 ounces mixed greens

1 cup fresh raspberries, washed and dried

1/3 cup craisins

1/3 cup Feta cheese

crumbled 1/3 cup chopped walnuts


For salad dressing:

1 teaspoon Dijon mustard

2 tablespoons red wine vinegar

2 teaspoons pure maple syrup

4 tablespoons extra virgin olive oil

Salt & fresh ground pepper to taste


Toast the walnuts in a 350 degree oven for 8-10 minutes. Remove and cool. Place the dressing ingredients in a jar, cover and shake until emulsified. Put the lettuce, raspberries, crasins and cheese in large bowl and mix. Toss with the dressing and top with the toasted walnuts.


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