1 cup pecans, toasted, cooled and chopped coarsely
1 pound organic mixed greens
1 pint organic strawberries, sliced
1 cup fresh organic blueberries
1 peeled, sliced kiwi
1 large can mandarin oranges, drained (or 2-3 fresh mandarins, segmented)
4 ounces gorgonzola (or blue) cheese, crumbled
1 cup thinly sliced red onions
Raspberry vinaigrette of your choice
4 ounces gorgonzola or blue cheese (or vegan feta)
Toast the pecans in a single layer in a large skillet (no oil) on medium heat. Stir often, toasting for 7-8 minutes or until fragrant and lightly brown. Be careful not to burn. This can happen easily. Remove from the heat and cool. Chop coarsely and set aside.
Chill, if desired. Serve with raspberry vinaigrette dressing.
Note: To toast pecans, place them single layer on a cookie sheet or toaster oven pan. Bake in a preheated oven at 350 degrees F. for about 5 minutes or until lightly toasted, being careful not to burn.