Raspberry Pecan Salad


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Ingredients:
Serves 4

8 cups mixed salad greens, including Boston lettuce
1 cup fresh raspberries (or substitute cut up strawberries); reserve a few to garnish salad
1 avocado, (2 if they are small)
1/2 pound mushrooms, sliced
2 bunches green onions, chopped
1/2 cup pecans, chopped
Edible flowers (optional)
Dressing:
1/2 cup raspberry spreadable fruit*
1/3 cup raspberry vinegar
1 tablespoon honey
1 tablespoon poppy seeds
1 cup canola oil

*Found in jelly section of grocery store.

Raspberry Pecan Salad
A friend brought this very pretty summer salad to a dinner party and it was a big hit. The recipe for the dressing makes enough to refrigerate for some other occasion.

How to Make it
1. Wash greens and refrigerate until ready to serve.
2. Combine ingredients for dressing in processor or blender.
3. Put greens in bowl, top with remaining ingredients and toss with dressing.
4. Garnish with edible flowers if desired. (Be sure they are edible flowers. Try pansies or nasturtiums.)

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