Total Time: 15 mins | Makes: 8 servings (1 1/2 cups each)

Ingredients:

7 oz. baby spinach (about 9 cups)

3 oz. spring mix salad greens (about 5 cups)

1 large apple, chopped

1/2 cup coarsely chopped pecans, toasted

1/2 cup dried cherries

1/4 cup crumbled Gorgonzola cheese

Dressing:

1/4 cup fresh raspberries

1/4 cup red wine vinegar

3 tbsp cider vinegar

3 tbsp cherry preserves

1 tbsp sugar

2 tbsp olive oil

Instructions:

  1. In a large bowl, combine the first six ingredients.
  2. Place raspberries, vinegars, preserves and sugar in a blender. WHile processing, slowly add oil in a steady stream. Drizzle over salad; toss to coat.
  3. To toast nuts: Bake in a shallow pan in a 350°F over for 10-15 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.