Romaine Salad with Goat’s Cheese, Cashews, Mandarins and Blueberries


1 leaves – head Romaine heart (torn into bite-sized pieces)

1 cup – blueberries

2 – mandarin oranges (peeled, segments separated and cut into halves)

Crumbled goat’s cheese

1/2 cup – raw cashews crushed

1/2 – avocado

Optional: Proscuitto frieda skillet and crumbled on top

1 clove – garlic minced

1 tablespoon – Dijon mustard

1/4 cup – apple cider vinegar

2 tablespoons – lemon juice

2 tablespoons – honey

1/3 cup – extra virgin olive oil

Salt and pepper to taste


1. Cut off end of Romaine lettuce head. Separate leaves and wash. Tear leaves into bite-sized pieces and place in a bowl.

2. Add blueberries and oranges. Top with goat’s cheese, cashews and prosciutto if desired.

3. Serve with slices of avocado.

4. Combine ingredients in dressing together and drizzle over salad. Goes well with Lucky’ sourdough bread drizzled with olive oil and salt.