G Living Chef Melissa Davison mixes up a light green salad with fresh berries and a sweet raspberry poppy seed dressing.
For the Salad:
4 Cups Mixed Baby Greens
1 Ripe Mango, Diced (about 2 cups)
1 Cup Fresh Strawberries
Handful of Blueberries an Raspberries combined
For the Raspberry Poppy Seed Dressing:
1/4 Cup Agave
1 Tsp. Stone Ground Mustard or Dry Mustard Powder
1/2 Tsp. Natural Sea Salt
1/4 Cup Extra Virgin Olive Oil
1/4 Cup Apple Cider Vinegar (or Lemon Juice)
2 TB Poppy Seeds
1/3 Cup Fresh or Frozen Raspberries
1 TB Shallots, Minced
Blend carefully on low speed or whisk together. Then toss or drizzle over the salad.
