Blueberry, Walnut, Red Cabbage, and Mango Salad

For Vinaigrette: Place the raspberries in a blender with the water and vinegar, and puree until smooth.

With the blender running on low speed, pour in the olive oil slowly, until the mixture is somewhat thick and creamy. Check the seasoning and add salt as needed.

If the raspberries are not sweet, you may need to add some sugar to balance the tart flavors. Strain to remove any seeds. Chill in the refrigerator until ready to use.

For Salad: Wash the lettuce in cold water and dry it between paper towels. Place the lettuce and the washed cabbage in a bowl with the blueberries and mango and mix thoroughly.

To serve, divide the salad among individual bowls and pour the vinaigrette over to just coat. Top with the toasted walnuts.