Raspberry and Blackberry Salad


June 20, 2017



2 oz. olive oil

1 oz. red wine vinegar

1 tsp Dijon mustard

1/4 tsp sea salt

sprinkle pepper


1 small head lettuce (or mixed greens, whichever you prefer)

1 c. Marionberries or other blackberries

3/4 c. raspberries

1/3 c. crushed hazelnuts

1/3 c. goat cheese, crumbled (optional)


1Combine all dressing ingredients in a jar and blend with an emulsion blender or whisk.

2Wash and spin lettuce.

3In a large bowl, add dressing to lettuce and toss.

4Add berries, crushed hazelnuts, and goat cheese in the large serving bowl or on individual plates.

5Serve immediately. Serves 4-6.

This recipe is from the website of the Oregon Raspberry & Blackberry Commission, an affiliate member of NARBA.  See their extensive recipe collection at http://www.oregon-berries.com/recipe-box/

See the recipe with commentary by its originator at the Create/Enjoy blog at http://www.create-enjoy.com/2015/07/oregon-raspberry-marionberry-hazelnut-salad-paleo.html#.VeiiIigVikq