Greens With Fresh Raspberry Vinaigrette Food

TOSSED SALAD AND RASPBERRY VINAIGRETTE

Steps:

• For the salad: Place the salad greens in a large bowl. Mix in the cranberries, walnuts, mandarin oranges, grape tomatoes and feta.
• For the vinaigrette: Combine the raspberries, vinegars, sugar and mustard in a blender until smooth. Slowly stream in the oil until combined.
• Toss the salad with the vinaigrette before serving.

ASSORTED GREENS WITH FETA, CINNAMON DUSTED PECANS AND RASPBERRY VINAIGRETTE

Steps:

• Pecans: Combine sugar and cinnamon and set aside. Melt butter over medium heat in a large skillet. Add pecans and stir constantly until pecans are lightly toasted, about 5 minutes. Remove from heat and immediately add cinnamon sugar mixture. Stir well to mix. Pour onto a foil lined tray. Cool completely. Can be stored in air-tight container for up to two weeks. Vinaigrette: Combine raspberries, water, vinegar, corn syrup and ground mustard in a blender or food processor. Blend until smooth. Gradually add oil. Stir in chives and season with pepper and salt. Chill until ready to serve. Combine salad greens with feta cheese. Top with fresh raspberries, if desired. Drizzle with Raspberry Vinaigrette and top with Cinnamon Dusted Pecans. Reserve remaining vinaigrette for another meal.

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).

MIXED GREENS WITH RASPBERRY VINAIGRETTE

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.

RASPBERRY VINAIGRETTE

Steps:

• 1. Place water, vinegar, salt, honey, basil, and raspberries into the Vitamix container in the order listed and secure lid.
• 2. Select Variable 1.
• 3. Turn machine on and slowly increase speed to Variable 5. Remove lid plug and drizzle olive oil in a slow stream through the lid plug opening.
• 4. Replace lid plug and turn to Variable 10, then High. Blend for an additional 10 seconds.

GREENS WITH RASPBERRY VINAIGRETTE

Steps:

• Wash and dry greens.
• In serving bowl, whisk together mustard, vinegar and oil. Toss greens with dressing.

GREEN SALAD WITH RASPBERRY VINAIGRETTE

Steps:

• Dressing:.
• Combine all dressing ingredients in small bowl; mix well.
• Salad:.
• Combine all salad ingredients in large bowl; gently toss with dressing.

FRUITED MIXED GREEN SALAD WITH RASPBERRY VINAIGRETTE

Steps:

• In a small bowl, lightly toss together the raspberries, blueberries, drained pineapple chunks, sliced bananas, sliced onions, and sunflower seeds.
• Place the raspberry low-fat vinaigrette in a small serving bowl with a spoon.
• On individual salad plates, divide the salad greens equally.
• Top with spoonfuls of the fruit, onion, and sunflower mixture.
• Allow each person to drizzle their desired amount of raspberry vinaigrette on the salad.

FRESH RASPBERRY BALSAMIC VINAIGRETTE

Steps:

• Mix raspberries and sugar together in a bowl; set aside until mixture is juicy, about 10 minutes. Mash berries using a fork until liquefied. Pour berry mixture into a jar with a lid; add balsamic vinegar, olive oil, honey, and salt. Cover jar with lid and shake until dressing is mixed well. Store in refrigerator.