What an easy and delicious salad that packs a nutritional punch not to mention presentation! I am using a bottled dressing – Cardini’s Raspberry Pomegranate Dressing but if you can’t find it several others will work, such as, Brianna’s Homestyle Blush Wine Vinaigrette or Ken’s Steak House Fat Free Raspberry Pecan Dressing. The ingredient amounts will make 2 hearty servings. Adjust ingredient amounts for the number of people serving.
4 slices of a baguette sliced on a diagonal
Pam with olive oil
4 tablespoons of Ilchester brand Wensleydale cheese with cranberries or any other type of mild cheese that has fruit mixed in will work
2 tablespoons of shelled and toasted pistachios
4 cups of mixed greens, washed and blot to dry
3 tablespoons of Cardini’s Raspberry Pomegranate Dressing
1/4 cup of blackberries
2 tablespoons of blueberries
2 tablespoons of raspberries
For croistini, spray both side of the bread with just a little bit of Pam with olive oil. This is keep the croistini from being to dry. Bake in preheated oven at 375 degrees for 5 minutes or more until lightly toasted. Remove and add cheese and place in oven for 3-5 minutes or until cheese has melted. This should be done right before serving.
Toast pistachios over low heat in small skillet for about 3 minutes, stirring often. Remove from heat and set aside. Toss mixed greens with dressing and place half of the greens on a plate or in a bowl if not decorating as shown and garnish each salad with 2 tablespoons of blackberries, 1 tablespoon of blueberries, 1 tablespoon of raspberries and 1 tablespoon of toasted pistachios. Place two croistinis on the side.
Brancott Vineyards Marlborough Sauvignon (Blanc New Zealand) or try Veuve du Vernay Brut Rosé Sparkling Wine (France) that has only a hint of sweetness and is pink so it is not only good, but pretty.