Ingredients
1 1/2 cup diced dried-pitted dates
3 cups baby spinach
3 cups romaine lettuce
1 cup diced cabbage
1 sliced avocado
3/4 cup sliced almonds
1 cup crumbled Gorgonzola
For dressing:
1/2 cup raspberry puree
4 tbs olive oil
1 tsp fig vinegar
Preparation
In a large bowl, mix dates, spinach, lettuce, and cabbage. sprinkle almonds and Gorgonzola evenly. Top with avocado.
For dressing: Mix raspberry puree with olive oil. Add vinegar and mix quickly with a whisk.
Chill salad for 15 min. and serve with dressing on the side.
