In a bowl, combine spring mix with Raspberry Chipotle Vinaigrette. Be careful not to saturate or weight down the greens with too much dressing. Place dressed greens on a platter. Add sliced strawberries to the bowl and lightly dress. Sprinkle over the greens. Top with toasted almonds and a sprinkle of feta.
This pairs well with our chicken salad. A favorite combo of many.
The best salad ever– I just tried the winter salad last week and it’s a real winner–I am wondering if the pears were cooked they were so tender==recipe please. I eat there every single Thursday with my art class for 2 years.
Good morning Paula.
The pears are not cooked – just ripe. Ingredients are chili-spiced pecans (recipe on blog), pears, dried cranberries, blue cheese, mixed greens and raspberry chipotle vinaigrette (recipe on blog). Thanks for your loyal patronage and the compliment. This would be a nice salad for upcoming Turkey day buffet. I will pass on information to Denise about the offer of an art show. Sounds great.