1/2 C. Lite raspberry cabernet dressing
1/2 C. Pistachios
1 Pkg. (5-oz.) Spring mix salad greens or favorite greens
5-oz. Brie, peeled and cut into 1/4" pieces
1 Pkg. (6-oz.) Fresh raspberries (or 1 cup)
Toast pistachios in 350°F. oven for 5 – 7 minutes. Cool. Chop coarsely. Divide salad greens among 6 plates. Sprinkle with nuts, cheese and raspberries. Drizzle with lite raspberry cabernet dressing evenly over each salad. Serve immediately.
Makes 6 servings.
Recipe and photograph provided by T. Marzetti Company.