Olive Oil’s Raspberry Spring Salad Recipe

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Olive Oil’s Raspberry Spring Salad

Line a baking sheet with waxed paper, set aside.
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Prep Time 30 minutes
Cook Time 10 minutes
Course Salad
Cuisine American
Servings 2 people

Ingredients
  

  • 6-8 cups thin cut chicken breast or cut a regular large chicken breast in half
  • Candied Almonds (See Recipe Below)
  • 1/4 cup Italian Shredded Cheese Mix
  • 1/2 cup Whole Fresh Raspberries
  • 6-8 Slices Turkey Bacon-Chopped
  • 1-2 Tablespoons O’ So Good Balsamic Vinegar
  • 3 tablespoon O’ So Good Olive Oil
  • 2 teaspoons Honey
  • 1 tablespoon Butter
  • 1/4 cup Sugar
  • 1 cup Slivered Almonds
  • Pinch of Salt

Instructions
 

  • Line a baking sheet with waxed paper, set aside.
  • In a small skillet, melt together butter, honey, and sugar, and salt and cook for 6-7 minutes on medium low or until the sugar is slightly melted and transparent. Add slivered almonds and stir for 2-3 minutes until they are well coated. Transfer to the baking sheet and allow to cool while you make the salad.
  • Cook the bacon to desired doneness. Add Salad mix to a bowl and top with whole raspberries, cheese, and bacon bits. When The almonds are cooled and hardened, break them up into bite size pieces and add to the salad. Toss and serve with O’ So Good olive oil and O’ So Good balsamic vinegar. Enjoy!

Notes

We recommend Basil Infused Olive Oil & Raspberry Balsamic Vinegar
Tried this recipe?Let us know how it was!

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