Green Salad with Raspberries | Oklahoma State University

Ingredients

• 1-1/2 tablespoons olive oil
• 1-1/2 teaspoons red wine vinegar
• 1/4 teaspoon Dijon mustard
• 1/4 teaspoon kosher salt
• 1/8 teaspoon pepper
• 5 cups mixed baby greens or spinach
• 1 cup raspberries
• 1/4 cup chopped toasted pecans
• 1 ounce blue cheese, crumbled