Yield: about 1/2 cup of dressing, enough for the 4 salads
¼ c Flying Olive Blood Orange Extra Virgin Olive Oil
¼ c Flying Olive Raspberry Balsamic Vinegar
1 tsp minced shallot
½ tsp Dijon mustard
Salt and pepper to taste
Salad greens of choice, especially spinach
1 orange, peeled and diced
Raspberries for each salad
Toasted almonds slivered or chopped
Prepare first 5 ingredients for dressing and shake in a small jar or whisk together. Set aside while prep aring the salads.
Place greens on each plate. Top with orange pieces and fresh raspberries. Sprinkle with the almonds. Drizzle dressing on each salad and serve.
Submitted by Barb L.