Name This Salad Recipe

Prepare greens

Wash the romaine and baby spinach thoroughly. Dry well (spin in a salad spinner or pat dry). Chop romaine into bite-sized pieces if leaves are large. Combine romaine and spinach in a large salad bowl and toss gently to mix.

Prep strawberries

Hull and slice the strawberries into halves or quarters depending on size so they measure about 1.5 cups. Set aside.

Prep mandarins

If using canned mandarin segments, drain well. If fresh, peel and separate into segments. Pat dry on a paper towel to remove excess juice.

Prep avocado

Halve the avocado, remove the pit, and slice or dice the flesh into bite-sized pieces. To minimize browning, toss the cut avocado with a tiny pinch of salt and a few drops of lemon juice (optional).

Toast pecans in a dry skillet over medium heat for 3–4 minutes, shaking the pan frequently until fragrant and lightly browned. Remove from heat and roughly chop once cooled.

Blend dressing

In a blender or food processor combine raspberries, apple cider vinegar, honey, Dijon mustard, salt, and pepper. Pulse until smooth.

Emulsify

With the blender running on low, slowly stream in the olive oil until the mixture emulsifies and becomes glossy. If the dressing is too thick, add up to 1 tablespoon warm water and blend again to reach a pourable consistency. Taste and adjust salt, honey or vinegar as needed.

Just before serving, add the sliced strawberries, mandarin segments, avocado pieces, and toasted pecans to the bowl with the greens. If using, sprinkle crumbled goat cheese/feta and mint leaves on top.

Drizzle 3–4 tablespoons of the raspberry vinaigrette over the salad (or more to taste). Gently toss everything together a few times to coat ingredients evenly, taking care not to mash the avocado. Serve immediately.