In Spring I tend to go berry crazy! You can use blackberries, raspberries, blueberries, strawberries, any kind of berry you can think of and they will all go great in this salad. As in all recipes, use organic when at all possible. This can be made with any combination of delicate salad greens. Nothing too stiff like Romaine or Kale. Another nice addition to this salad would be some watercress or lightly steamed and blanched asparagus tips.

12 oz. package of arugula

12 oz. package of baby spinach

1/4 - 1/2 c. chopped pecans, toasted (can leave raw if needed)

1/4 c. thinly sliced red onion

Toss the lettuces and pecans together in a salad sized bowl. Add 1/4 c. of the Raspberry Dressing, below.

RASPBERRY DRESSING

1/4 c. raspberry vinegar (raspberry blush vinegar or raspberry balsamic is fine)

2 T. red wine vinegar

1 shallot, chopped

1 t. dijon mustard

1/3-1/2 c. cold pressed extra virgin olive oil

pinch or two organic sugar

1/4 c. frozen organic raspberries

Place all your ingredients in a blender and blend until smooth. You will have more dressing than you need for the above salad. It will keep in the fridge up to 5 days.