ABOUT THE RECIPE:

This is a delicious spring or summertime twist on my “go-to” green salad. I serve some version of this festive salad whenever I have company over. Sweet, fresh summer raspberries or spring strawberries combine beautifully with the tangy balsamic dressing. Be sure to add the dressing right before you serve it so the berries stay firm and the greens are crisp.

Makes 4 to 6 Servings

INGREDIENTS:

LAURA’S SALAD DRESSING
2 tablespoons extra-virgin olive oil
1 tablespoon maple syrup
1 tablespoon balsamic vinegar
½ tablespoon Dijon mustard
Salt, to taste
Freshly ground pepper, to taste

SALAD
6 to 8 cups mixed baby greens
20 to 24 fresh raspberries or strawberries
2 to 4 tablespoons roasted sunflower seeds, divided

INSTRUCTIONS:

Put the Salad Dressing ingredients in a small bowl and briskly whisk to emulsify.

Divide the greens among four salad plates. Top each salad with several raspberries or strawberries and 1/2 to 1 tablespoon sunflower seeds. Refrigerate until serving. When ready to serve, top each salad with about 3/4 to 1 tablespoon dressing. Add salt and pepper, to taste. Serve immediately.