4 cups (shredded) of assorted green leaves
1 container of cream cheese
1/2 cup (chopped) of dried cranberries
150g of dried bananas
50g of white grape raisins
Salt, black pepper, and olive oil to taste
Dressing
2 tablespoons of mustard
6 tablespoons of vinegar
3/4 cup of olive oil
2 tablespoons of raspberry jelly
Salt and black pepper to taste
4 cups (shredded) of assorted green leaves
1 container of cream cheese
1/2 cup (chopped) of dried cranberries
150g of dried bananas
50g of white grape raisins
Salt, black pepper, and olive oil to taste
Dressing
2 tablespoons of mustard
6 tablespoons of vinegar
3/4 cup of olive oil
2 tablespoons of raspberry jelly
Salt and black pepper to taste
Make the dressing: mix the mustard with the vinegar
Without stopping, add the olive oil in a thin stream
Season with salt, black pepper, and raspberry jelly, and set aside. Reserve
Dress the green leaves with olive oil and
salt and distribute them on a serving tray
Season the cream cheese with salt and black pepper and spread over the salad
Cut the dried fruits into small pieces and spread them over the greens
Drizzle with the dressing and serve immediately
