Delicious, fresh, filling salad in five minutes.
Toast pecans on small pan over low heat, tossing often.
Place 3 cups of mixed greens in large bowl.
Seal 2 teaspoons of olive oil, 1 tablespoon of balsamic vinegar and 1 tablespoon of raspberry jam into a small plastic-ware container, lid, then shake vigorously.
Pour dressing over greens.
Toss to coat.
Scrape 1 ounce of soft coat cheese over greens with fork.
Remove pecans from heat once they start to lightly brown (should begin to smell delicious at this point) and place over salad.
Add to a protein for a spring meal or alone as a filling snack.
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Side note: This picture includes fresh raspberries. Although delicious on their own, it didn’t work in the salad for me. Save them for dessert.