Sweet and Spicy Salad
Ensalada Dulce y Picosita
Dressing
1 cup fresh raspberries
1 cup balsamic vinegar
11⁄2 tablespoons sugar

Salad
10 cups packed mesclun or mixed
torn lettuce
4 ounces queso fresco or goat
cheese, crumbled
1⁄2 cup dried cranberries
1⁄2 cup Sweet and Spicy Cayenne
Nuts (see page 85), walnuts or
pecans, coarsely chopped and
toasted*
*To toast nuts, spread in single layer on
baking sheet. Bake in preheated 350°F
oven 8 to 10 minutes or until golden
brown, stirring frequently.

1. To make dressing, mash raspberries with fork in small bowl. Whisk in
balsamic vinegar and sugar.
2. For salad, combine salad greens, queso fresco, cranberries and nuts in large
bowl. Whisk dressing again and add to salad; toss until evenly coated.