Not planning a Cali vaca, although I wish I were. Instead sharing a recipe for this delicious, summery salad.
Thanks to my SIL, Lori for the recipe. Its a fav at our house!
Fresh raspberries and blueberries (I didn’t use blueberries this time, but usually do both)
Carmelized pecans or almonds
Pinch of salt
I don’t measure when I cook, so just go by what it looks like and how it tastes. The dressing is pretty simple and quite tasty.
To carmelize the pecans (or almonds), add brown sugar to a skillet with nuts on medium-high. Stir until they are carmelized. They are easy to burn, so watch them.
Put all ingredients together and serve.