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.
RASPBERRY PUFFS WITH GOAT CHEESE MOUSSE AND THYME
Steps:
- Preheat oven to 425 degrees F. Unfold pastry sheet; cut along fold line to make 3 strips, trimming rough edges. Cut each strip in half crosswise. Place pastry rectangles on an ungreased baking sheet and bake until golden brown, 12 to 14 minutes. Transfer pastry to a rack and cool (about 8 to 10 minutes), then cut horizontally into 2 layers.
- While pastry bakes, in a medium bowl whisk the goat cheese, 6 tablespoons powdered sugar, vanilla, and salt until blended. Using electric mixer, beat whipping cream in another medium bowl until peaks form; fold into cheese mixture. Chill 10 to 15 minutes.
- Heat the jam in a medium microwave-safe bowl until just melted (about 10 seconds). Add berries. Toss to coat.
- Just before serving, put bottom halves of pastry on plates; top with mousse and raspberries. Sprinkle with minced thyme, cover with top half of pastry, and dust with powdered sugar. Garnish with thyme sprigs.
GOAT CHEESE SOUFFLES AND MIXED GREENS WITH RASPBERRY VINAIGRETTE
Categories Cheese Dairy Egg Herb Bake Vegetarian Winter Bon Appétit
Yield Serves 6
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Butter six 3/4-cup soufflé dishes or custard cups.
- Cut one 4-ounce goat cheese log into 6 equal rounds. Place 1 round in each prepared dish. Crumble remaining 4-ounce cheese log into large bowl.
- Bring milk to simmer in small saucepan. Remove from heat. Melt butter in heavy medium saucepan over medium-high heat. Add flour and stir 2 minutes. Gradually whisk in hot milk. Continue cooking until mixture is smooth and resembles thick paste, whisking constantly, about 2 minutes. Pour mixture over crumbled goat cheese in large bowl. Whisk in Parmesan, yolks, herbs and pepper. Cool soufflé base to lukewarm.
- Using electric mixer, beat egg whites with 1/4 teaspoon salt in another large bowl until stiff but not dry. Gently fold 1/4 of egg whites into lukewarm soufflé base to lighten. Fold in remaining egg whites. Divide soufflé mixture among prepared dishes. Transfer dishes to baking sheet and bake until soufflés are puffed and golden brown on top, about 22 minutes.
- Place soufflé dishes on serving plates. Mound Mixed Greens with Raspberry Vinaigrette alongside and serve.
SPRING GREENS WITH BEETS AND GOAT CHEESE
"I love to put small variations on this salad, depending on what I have on hand, but this version is my absolute favorite. I just fell in love with the flavor combinations." Kristin Kossak, Bozeman, Montana
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large heavy skillet, cook the pecans, 1 tablespoon vinegar and water over medium heat until nuts are toasted, about 4 minutes. Sprinkle with sugar. Cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool., In a small bowl, whisk the oil, syrup, mustard, salt and remaining vinegar. Refrigerate until serving., In a large bowl, combine salad greens and dressing; toss to coat. Divide among eight salad plates. Top with beets, goat cheese and glazed pecans.
Nutrition Facts : Calories 268 calories, Fat 22g fat (7g saturated fat), Cholesterol 22mg cholesterol, Sodium 299mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 2g fiber), Protein 8g protein.
GREENS WITH RASPBERRY VINAIGRETTE
Provided by Marian Burros
Categories easy, quick, salads and dressings
Time 5m
Yield 3 servings
Number Of Ingredients 4
Steps:
- Wash and dry greens.
- In serving bowl, whisk together mustard, vinegar and oil. Toss greens with dressing.
Nutrition Facts : @context http, Calories 50, UnsaturatedFat 4 grams, Carbohydrate 1 gram, Fat 5 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 32 milligrams, Sugar 0 grams, TransFat 0 grams
GARDEN GREENS WITH YELLOW TOMATOES AND PEACHES
My yellow tomatoes were wonderful this year. Yellow tomatoes are less acidic than red ones but I am sure you can substitute red for yellow in this recipe. It calls for white balsamic vinegar but mine was dark and it was still wonderful. This is from Bon Appetit (August 2008).
Provided by mary winecoff
Categories Fruit
Time 10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Whisk first 4 ingredients to blend in medium bowl. Season dressing to taste with salt and pepper.
- Combine greens, tomatoes and peaches in large bowl. Toss with dressing.
Nutrition Facts : Calories 107.4, Fat 9.3, SaturatedFat 1.3, Sodium 24.9, Carbohydrate 6.2, Fiber 1.1, Sugar 2.1, Protein 1.3
MIXED GREENS WITH RASPBERRY VINAIGRETTE
Categories Salad Food Processor Leafy Green Side No-Cook Vegetarian Quick & Easy Vinegar Raspberry Healthy Vegan Shallot Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 6
Steps:
- Blend vinegar and shallots in blender or processor. With machine running, gradually add oil. Season with salt and pepper.
- Combine romaine, radicchio and endive in large bowl. Toss with enough vinaigrette to coat.
GARDEN GREENS WITH RASPBERRIES, GOAT CHEESE & RASPBERRY VINA
Sounds so delicious -- I plan to make this salad for the holidays, but it is so easy you can make it any day of the week to treat yourself and your family.
Provided by DailyInspiration
Categories Salad Dressings
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a jar, combine the oil, vinegar, mustard, and sugar. Cover and shake well. In a salad bowl, toss together the salad greens, raspberries and goat cheese. Shake dressing and pour over the salad. Toss and serve immediately.
Nutrition Facts : Calories 337.1, Fat 33.6, SaturatedFat 8.1, Cholesterol 16.8, Sodium 124.7, Carbohydrate 5.3, Fiber 2, Sugar 3, Protein 5
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