Raspberry Tossed Salad

Both delicious and beautiful, this recipe includes mixed greens, fresh raspberries, mushrooms, feta cheese and more in this pretty salad. Toasted pecan halves add fun crunch, and a homemade raspberry dressing brings a delicious tang to the mix. From TOH Parties, Potlucks and Barbecues Cookbook.

• Ready In: 10 mins
• Serves: 8

Ingredients

• 4  cups  torn red leaf lettuce
• 1 (5 ounce) package mixed baby lettuces and spring greens
• 1  cup fresh raspberry
• 1  cup  sliced fresh mushrooms
• 1⁄2 cup  julienned red onion
• 1⁄4 cup  crumbled feta cheese
• 1⁄4 cup pecan halves, toasted
• 2  tablespoons  100%  raspberry spreadable fruit, melted
• 2  tablespoons raspberry vinegar
• 2  tablespoons  vegetable oil
• 1⁄8 teaspoon salt
• 1  dash pepper

Directions

1. In a large salad bowl, combine the first seven ingredients. In a jar with a tight-fitting lid, combine the fruit spread, vinegar, oil, salt and pepper; shake well. Pour over salad, toss gently to coat.