Summer Salad
By Chef Tom Fraker



  • Ingredients
  • 1 1/2 pound Salad Greens (Spring Mix)
  • 6 ounces Pine Nuts toasted
  • 6 ounce Dried Cranberries
  • 6 ounce Dried Tart Cherries
  • 1/2 small Jicama julienned
  • 4 ounce Blue Cheese or Gorgonzola crumbled
  • 4 ounce Hazelnuts or Pecans candied
  • Salt and Pepper to taste
  • 1 cup Organic Valencia Oranges juice freshly squeezed
  • 1/3 cup Key Limes juice freshly squeezed
  • 1/4 cup Red Wine Vinegar
  • 2 tablespoons Honey

  • Directions

  • Wash and dry greens.

  • Gently toss first 9 ingredients.

  • In a small mixing bowl, whisk together the orange juice, lime juice, vinegar, honey, salt and pepper.

  • Drizzle the vinaigrette over the greens just to coat.

  • Adjust the seasonings.