May Recipe of the Month

A fresh berry spring salad packed with flavor!

Berry Spring Salad with Raspberry Vinaigrette

Salad

5 oz. mixed spring greens
4 slices thick-cut bacon, cooked and chopped
1 avocado, halved and sliced
8 oz. fresh raspberries
2 oz. goat cheese, crumbled
¼ cup chopped pistachios
Grilled chicken breasts, sliced (optional)

Vinaigrette

6 oz. raspberries, rinsed and drained
1 T. sugar
1 small clove garlic, grated
½ t. salt and pepper
¼ CUP THE OLIVE MILL RASPBERRY BALSAMIC
6 T. THE OLIVE MILL LIME OLIVE OIL

For vinaigrette: Place raspberries in a bowl with sugar. Use fork to mash sugar into berries; set aside. In a jar add the garlic, salt, oil and vinegar. Strain berries through mesh to separate juices from seeds. Discard seeds and add juices to vinaigrette.

For salad: Arrange the greens onto salad plates. Top with slices of avocado, berries, goat cheese, chopped bacon, pistachios and chicken (if using).  Spoon vinaigrette over greens and serve.