2 tablespoons sugar
1 bag (5 oz) torn mixed salad greens
2 containers (6 oz each) fresh raspberries (2 cups)
1/2 small red onion, thinly sliced (1/2 cup)
1/2 cup chopped dates
1/3 cup balsamic vinaigrette dressing
2 oz goat cheese, crumbled
In 8-inch nonstick skillet cook walnuts and sugar over low heat about 10 minutes, stirring constantly, until sugar is melted and walnuts are coated; cool and break apart. In large bowl, combine salad greens, raspberries, onion and dates. Just before serving, pour dressing over salad; toss gently to coat. Top with cheese and walnuts.