Raspberry Pecan Salad

Submitted by Marla S

"This is a recipe from the Heart and Soul Cookbook. I love the combination of fruit and greens. Chill time for dressing not included"

 

• Ready In: 20mins
• Ingredients: 10
• Serves: 10-12

ingredients

• 6 cups torn boston lettuce
• 6 cups torn red leaf lettuce
• 1⁄2 cup pecans
• 1 cup raspberries
• 1 avocado, peeled and cubed
• salad dressing
• 1⁄3 cup seedless raspberry jam
• 1⁄3 cup raspberry vinegar
• 1 cup vegetable oil
• 1 tablespoon poppy seed

directions

1. Blend jam and vinegar in a blender for 15-20 seconds.
2. With blender on high gradually add oil in a steady stream.
3. Stir in poppy seeds.
4. Chill well.
5. Mix with salad greens when ready to serve or leave in a pretty glass bowl on the side.