Tony’s Table With Stephanie: Raspberry Salad

Raspberry Salad

1½ c. Fresh Spring mix

1/2 c. Almonds

1/2 c. Buffalo Mozzarella

2 c. Fresh Raspberries, divided

1 tsp. Dijon Mustard

1 tbsp. Honey

½ tbsp. Balsamic Vinegar

Fresh Black Pepper

Preparation:

Blend 1 cup raspberries, Dijon mustard, honey, balsamic vinegar, and extra virgin olive oil until smooth.  In a large bowl, combine spring mix, almonds, remaining raspberries, and mix in dressing. Top with buffalo mozzarella, and season with fresh black pepper.

Featured Item: Raspberries

Raspberries should be firm with a nice scent, and good color. Overripe raspberries will be mushy, too dark, and be leaking juice. Under ripe raspberries will be multicolored and might still have the steams attached.

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