Fruited Mixed Green Salad With Raspberry Vinaigrette Food

GREENS WITH FRESH RASPBERRY VINAIGRETTE

Steps:

• Put the raspberries, mustard and pomegranate juice into a food processor or blender and puree until smooth. With the motor running, add the olive oil in a slow steady stream, until a smooth emulsified dressing has formed. Season the dressing with salt and pepper, to taste. (If the dressing is too thick, add another tablespoon of juice.)
• Place half of the dressing in the bottom of a large chilled salad bowl and top with mixed greens. Toss when ready to serve and garnish salad with additional raspberries.
• Note: Leftover vinaigrette can be stored in an airtight container in the refrigerator for up to 5 days.

MIXED GREENS WITH RASPBERRY VINAIGRETTE

Steps:

• Rinse lettuces, spin dry, pick over and tear into smaller pieces as needed.
• Rinse tomatoes and halve.
• Pick over the raspberries.
• Mix both vinegars with mustard, sugar and salt and pepper to taste. Whisk in the oil.
• Mix all salad ingredients with the vinaigrette and arrange on plates.

MIXED GREEN SALAD WITH RASPBERRY VINAIGRETTE

Steps:

• In a small bowl, whisk together vinegar, and next 4 ingredients. Slowly add oil, whisking to combine.
• Divide mixed salad greens evenly among salad plates. Top with raspberries and Spicy Pecan Halves. Drizzle with raspberry vinaigrette.
• Spicy Pecan Halves:.
• 1/2 c butter.
• 3 tbsps sugar.
• 1/2 tsp salt.
• 1/4 tsp cayenne pepper.
• 1 (6oz) pkg pecan halves.
• In a medium skillet, melt butter over medium heat. Stir in sugar, salt and cayenne. Add pecan halves, tossing to coat. Cook 3 minutes, stirring constantly; spoon onto wax paper to cool. (makes about 1 1/2 cups).

SUMMER BUZZ FRUIT SALAD

Steps:

• Combine the first 7 ingredients. In a small bowl, whisk together remaining ingredients. Drizzle over salad; toss.

BEET SALAD WITH RASPBERRY VINAIGRETTE

Steps:

• Place beets and onion in a large bowl.
• In a cup, combine oil, raspberry vinegar, balsamic vinegar, and garlic.
• Season with the salt and pepper.
• Whisk to combine.
• Pour over the beet mixture and toss well.
• Sprinkle with the chives (if using).
• Cover and refrigerate for at least 15 minutes or up to 3 days.

RASPBERRY VINAIGRETTE & ORANGE SALAD

Steps:

• Toss salad greens with next 3 ingredients in large bowl.
• Sprinkle with sesame seed.