This is the perfect salad to serve alongside the Chicken Tetrazinni casserole. An added bonus is you can make the vinaigrette ahead of time and refrigerate.
I used chopped romaine. Of course, you can use any type of mixed greens you like.
Whisk together the following:
1/3 cup extra virgin olive oil
1/4 cup raspberry balsamic vinegar
1 T. minced shallots
1 T. honey
1 t. Dijon mustard
1 t. minced fresh thyme
salt and pepper to taste
You may either toss the greens with the vinaigrette or lightly spoon over. I added slivered almonds for a little crunch. You could also top with fresh raspberries.
From Cuisine Celebrate the Seasons