Mixed Greens with Raspberries and Kiwis
Baby Mixed Green Salad with Raspberries and Kiwis
The bright reddish-pink raspberries really pop among the green lettuce leaves in this tasty summer salad. The raspberries and kiwis also offer a tangy, fruity, sweetness. Add in roasted pistachios or pine nuts for some crunch and toss it all together with a lemon vinaigrette.
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Mixed Nuts
This is a quick and easy treat to make for football watching, holiday appetizers, or any casual get together. They are great warm, but will keep for a few days (if you can keep from eating them all), so you can make them ahead of time. If you want just sweet nuts, skip the savory cayenne pepper and cumin spices, and reduce the salt to ¼ teaspoon.
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Mixed Greens with Pomegrante, Pistachios, and Goat Cheese
This is a nice fall/winter salad. The pomegranate seeds are like tiny red jewels dotting the salad, offering bursts of tangy juice with each bite. The salty, savory pistachio nuts pair brilliantly with the sweet, slightly tangy, creamy goat cheese. Serve as a main dish or as a side.
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Mixed Greens with Sliced Grapes, Toasted Almonds, and Sea Salt
This summer salad is similar to the nectarine salad I posted back in June. The grapes add sweet bursts of juice which pairs well with the savory, toasted, crunchy almonds. I like using red wine vinegar for this dressing, but you could also just use the basic vinaigrette dressing if you have some on hand. Serve with a piece of crusty bread on the side.
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