- 9 cups torn mixed salad greens
- 3 cups fresh or frozen unsweetened raspberries
- 2 tablespoons olive or canola oil
- 2 tablespoons cider vinegar
- 4 teaspoons sugar
- 1/8 teaspoon salt
- Dash pepper
- In a large salad bowl, gently combine the salad greens and 2-3/4 cups raspberries. Mash the remaining berries; strain, reserving juice and discarding seeds. In a bowl, whisk the raspberry juice, oil, vinegar, sugar, salt and pepper. Drizzle over salad; gently toss to coat.