I think most people would automatically think of dessert when thinking about raspberry recipes, but I wanted to do something a little different. We’ve been under a bit of a heat wave here in San Diego recently, which, in my house, always means something cold for dinner. Much to The Hubs chagrin it was salad for dinner this time around. I gave this simple Raspberry Blue Cheese Salad recipe from Cooking Light a little bit more Ooomph with the addition of some crispy pancetta. Gotta keep that Hubs happy!
The textures in this salad were so great from the crunchy pepitas, to the smooth, creamy blue cheese. If its not too hot where you live, it would be great for a 4th of July party or other summer BBQ. I’m worried it might wilt on our outdoor buffet, but I’ll definitely be making it again this summer for an indoor gathering!
Raspberry Blue Cheese Salad recipe adapted from Cooking Light
1 1/2 tablespoons olive oil
1 1/2 teaspoons red wine vinegar
1/4 teaspoon Dijon mustard
1/8 teaspoon salt
1/8 teaspoon pepper
5 cups mixed baby greens
4 oz pancetta, cooked and diced
1/2 cup raspberries
1/4 cup chopped toasted pepitas
1 ounce blue cheese
Combine olive oil, vinegar, Dijon mustard, salt, and pepper. Add mixed baby greens; toss. Top with pancetta, raspberries, pepitas, and blue cheese.
Don’t forget to check out our raspberry recipe link party! Find some summer party recipe inspiration, or link up a recipe of your own.