Chopped salad with raspberry vinaigrette

I was sad when Elijah stopped taking naps. We were very lucky, however, to get FIVE YEARS of consistent naps out of him. When he stopped napping, that meant that I had to stop napping, too. So today, while Sammy is napping (lucky), Elijah and I are doing our usual afternoon Quiet Time. QT typically involves Elijah playing games on his computer, while I attempt to get work done. Have I mentioned that this boy loves to talk? And that it is really difficult to get work done when he is talk-talk-talking? And so I ask for your patience with this post, as I am not sure it will make much sense. I am typing while simultaneously trying to explain the difference between "mussels" and "muscles." 

I made this salad for a family meal a few weeks ago, and everyone particularly loved the dressing. It is incredible! I love it almost as much as I love napping. 

This recipe makes a very large batch, so cut back on ingredients if you want a smaller one.

SALAD

In a large bowl, toss together:

12 cups assorted salad greens, rinsed and broken into small pieces

1 cup of pecans, candied and chopped

1/2 cup dried cherries

1 1/2 cups cherry tomatoes, halved

2 avocados, peeled, pitted and chopped

1/4 of a red onion, sliced

1 cup feta cheese crumbles

DRESSING

In a small bowl, whisk together:

1/4 cup raspberry jam

1/4 cup red wine vinegar

2/3 cup extra-virgin olive oil

Salt and pepper, to taste.

Cover and refrigerate both bowls until ready to serve. Just before serving, pour the dressing into the salad bowl and toss until coated.

Printable recipe: Chopped salad with raspberry vinaigrette

Comments

[Jeff]

Such a beautiful looking salad! You take some of the best pictures Megan, I'm really very jealous!

[Rebecca B]

I made your dressing to go on a beet spinach salad tonight (cooked beets, spinach, orange segments, red onion, and walnuts). Yum! It was easy and delicious!