Salad
4 servings
20 minutes
0 minutes
Chef Tom Fraker
1 pound Baby Greens, rinsed
2 Cara Cara Oranges, segmented
2 Pomegranates, seeded
3 (3 ounces) packages Dried Cranberries
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.
