What an easy and delicious salad that packs a nutritional punch not to mention presentation! I am using a bottled dressing – Cardiniâ€™s Raspberry Pomegranate Dressing but if you canâ€™t find it several others will work, such as, Briannaâ€™s Homestyle Blush Wine Vinaigrette or Kenâ€™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 Cardiniâ€™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 (BlancÂ New Zealand) or try Veuve du Vernay Brut RosÃ© Sparkling WineÂ (France) that has only a hint of sweetness and is pink so it is not only good, but pretty.