Ingredients:

Salad
1 cup fresh blueberries
1 mango, pitted and chopped, or 1 cup frozen mango thawed
1 cup seeded and sliced red bell pepper
2 cups coarsely chopped red cabbage
1/4 cup chopped walnuts or other nuts
2 cups chopped romaine hearts
1 cup bite-size pieces of cantaloupe
Raspberry vinaigrette

Place all of the salad ingredients in a bowl and toss together with a small amount of Raspberry Vinaigrette dressing until well blended.

Raspberry Vinaigrette
1 cup raspberries (fresh or frozen)
1/8 cup balsamic or rice wine vinegar
1/3 cup organic extra-virgin olive oil
2 tablespoons agave nectar or honey
1/4 teaspoon salt

Whisk together all of the ingredients until well blended. Place in an airtight container and store in the fridge. This will keep for a week in the fridge.

Use fruits in season and add to them, if you wish. You don’t need to use much vinaigrette; the fruits are so flavorful that you don’t want to overpower them.

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