I woke up to snow this morning. Snow! I'm not ready for snow. If you ask me, snow is a 4-letter word. You know, the bad kind of word Mama would wash your (or your brother's) mouth out with soap for using.
The snow had me contemplating a nice hot cup of Double Chocolate Hot Chocolate, but as I was out shopping this morning, I saw some beautiful raspberries and black berries that made me think of summer. Thoughts of summer on a cold fall day was just what I needed, so I bought some berries. To make them last a little longer than just eating them alone, I made this amazing Berry and Feta Salad with Lime Vinaigrette. It made the perfect lunch along with my turkey sandwich.
1 (5 ounce) bag sweet baby lettuce mix - spring mix would also work well
1 head romaine lettuce, torn or chopped into large bite sized pieces - a 5(ish) ounce bag would work well
1 (12 ounce) container raspberries
1 (12 ounce) container black berries
1 (4 ounce) container feta cheese crumbles
1 cup sugared pecans
1/4 cup balsamic vinegar
2 tablespoons olive oil (I prefer extra virgin)
3 tablespoons sugar
1/4 cup fresh lime juice
1 tablespoon mayonnaise
Combine all dressing ingredients and mix well with a whisk; set aside. Combine lettuces and toss to combine. Just before serving add berries, feta cheese crumbles and sugared pecans; toss lightly. Serve drizzled with a small amount of dressing. Dressing could also be mixed into the salad. Just add to taste.
Recipe from The Royal Cook, an original!
Linked on Tatertots and Jello.