I’m slowly gearing up for Mother’s Day by bringing you guys this beautiful salad. It’s feminine, bright, and just a pretty salad all around to serve for brunch. It makes a gorgeous presentation on a table and you can easily double up the recipe to serve a bunch!
We are keeping our Mother’s Day weekend low key this year. We normally go out for brunch at our favorite little brunch place downtown but with Ava still so little I’m a little nervous about taking her out to a packed restaurant with ton of germs. Eeek!
So instead, we’re packing our picnic basket and heading to a beautiful park that sits right on the water overlooking the whole bay. It’s going to be a beautiful sunny Sunday to do some people and sailboat watching, while soaking in the sun by the water. Simple but so so needed for this mama. I’m suffering from a little cabin fever these days (if you can’t tell :/)
So, we’ll be cooking and packing with hubby some of our picnic favorites, including this beautiful salad. It’s my take on the so so loved caprese salad but with a sweet twist. It’s only 5 ingredients! You can whip up the salad vinaigrette in advance and toss the salad right before serving. Making it super easy to take along or prep in advance.
So the salad is all about leafy greens with fresh raspberries combined with soft fresh balls of mozzarella and tossed in a mildly sweet Raspberry Basil Garlic Vinaigrette. Finished off with fresh basil leaves. It’s truly some of the best spring ingredients in a bowl. You can add grilled chicken for a complete lunch meal or keep it as is for a light side salad. Either way, it’s good stuff!
- 5 oz. spring mix (I used combo of spring mix+baby spinach)
- 1/2 cup fresh mozzarella pearls
- 1/4 cup slivered fresh basil leaves
- 1 cup fresh raspberries
- 2 Tbsp. Raspberry Basil Garlic Vinaigrette
- In a large bowl toss salad ingredients with the vinaigrette. Serve immediately.