Pomegranate, Cara Cara Orange and Dried Cranberry Salad with Raspberry Vinaigrette
By Chef Tom Fraker


1 pound Baby Greens rinsed
2 Cara Cara Oranges segmented
2 Pomegranate seeded
3 Dried Cranberries (3 ounce packages)
1 cup Frozen Raspberries thawed
1/3 cup Key Limes juice freshly squeezed
1/4 cup Raspberry Vinegar
2 tablespoons Honey
Salt and Pepper to taste


Wash and dry greens.
Gently toss together the next three ingredients.
In a blender, combine the raspberries, lime juice, vinegar, honey, salt and pepper and blend until creamy.
To serve, plate the greens, top with the fruit mixture and drizzle the vinaigrette lightly over the salad.
Adjust the seasonings.