if only for me

Mixed Green Salad with Raspberry Vinaigrette

Salad:
4 C spring green salad mix
1 C sliced strawberries
1 C mandarin oranges
4 T Parmesan cheese
8 T toasted and sugared pecans

Raspberry Vinaigrette:
¼ jar raspberry jam or preserves, use seedless
1 C honey
½ C Dijon mustard
½ C champagne raspberry vinegar
½ C olive oil
1 C dry white wine, to taste
1 C fresh raspberries, optional

1. For dressing, combine all of the ingredients save the fresh raspberries in the container you intend to store the dressing in. Either shake very well or use a handheld blender to mix the vinaigrette. Add the fresh raspberries and refrigerate when not using.
2. For Salad, place 1 C spring greens on 4 salad plates. Divide the mandarins, sliced strawberries, Parmesan cheese, and pecans equally over each plate of spring greens. Drizzle about 2 T raspberry vinaigrette over each salad.

Refrigerate dressing and keep for up to 10 days.