Ingredients

• 0.5 cups chopped pecans
• 3 tablespoons raspberry vinegar
• 3 tablespoons balsamic vinegar
• 3 tablespoons olive oil
• 6 cups mixed salad greens
• 2 cups diced fresh strawberries
• 8 ounces crumbled blue cheese
• 0.5 cups diced red onion

Instructions

1. 1 Place the pecans in a skillet over medium heat. Tossing frequently, toast until lightly browned.
2. 2 In a bowl, whisk together the raspberry vinegar, balsamic vinegar, and olive oil.
3. 3 In a large bowl, mix the toasted pecans, greens, strawberries, blue cheese, and red onion. Toss with the vinegar and olive oil dressing mixture to serve.

Nutrition per serving