Lettuce With Raspberry Dressing Food

FAVORITE RASPBERRY TOSSED SALAD

Steps:

• In a large salad bowl, combine the first seven ingredients. In a small bowl, whisk the fruit spread, vinegar, oil, salt and pepper. Pour over salad and toss gently to coat.

LETTUCE, RAISIN AND WALNUT SALAD WITH CREAMY RASPBERRY DRESSING

Steps:

• Mash 1/2 cup raspberries through a fine sieve set over a bowl. Press and extract as much pulp as possible.
• Add vinegar and sugar to pulp and stir to dissolve.
• Whisk in oil and cream.
• Combine lettuce, raisins and nuts in a large bowl.
• Lightly coat lettuce leaves with dressing, add salt and pepper to taste; toss.
• Divide among plates and sprinkle with remaining raspberries.

BUTTER LETTUCE SALAD WITH RASPBERRY-WALNUT VINAIGRETTE

Steps:

• In a blender or food processor, combine the jam, vinegar, oil, and salt and pepper to taste; blend until smooth.
• In a big bowl, combine the lettuce, walnuts, and onion.
• Add the dressing and toss gently to combine.
• Divide among salad plates and garnish with fresh raspberries.

MIXED GREENS WITH RASPBERRY-WALNUT DRESSING

Steps:

• Whisk together raspberry preserves, oil, vinegar, and Dijon mustard. Season, to taste, with salt and black pepper. Arrange lettuce on salad plates. Top lettuce with dressing and walnuts just before serving.

BIBB AND ARUGULA SALAD WITH RASPBERRY VINAIGRETTE

Steps:

• For the vinaigrette: Place the raspberries, olive oil, lemon juice, and honey in a blender. Blend until smooth. Season with salt and pepper, to taste.
• In a large salad bowl, mix together the lettuce, arugula, and pumpkin seeds. Just before serving, add the vinaigrette and toss until all the ingredients are coated.
• Cook's Note: To toast the pumpkin seeds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven until lightly golden, 6 to 8 minutes. Cool completely before using.

ROMAINE SALAD WITH CHOICE OF RASPBERRY VINAIGRETTE OR CREAMY ITALIAN DRESSING

Steps:

• For the raspberry vinaigrette:
• Add the vinegar to a blender, replace the lid, turn it on, and through the feed opening, add, 1 at a time, the shallot, black pepper, salt, mustard, and thyme. Then leaving the blender running, add the olive oil in a slow thin stream.
• Wash and dry the blender to have it ready to prepare the other dressing.
• For the creamy Italian dressing:
• Add the vinegar to a blender, replace the lid, turn it on, and through the feed opening, add, 1 at a time, the garlic, black pepper, salt, red pepper, and Parmesan. Then leaving the blender running, add the olive oil in a slow thin stream.
• For the salad, toss the lettuce, red onion, sweet onion, tomatoes, Parmesan, and parsley together in a large bowl. Top with croutons, and serve the dressings on the side.

ROMAINE SALAD WITH RASPBERRY DRESSING

Steps:

• Salad ~ Combine lettuce, onion, feta cheese, pecans, and bacon. Serve with Raspberry Salad Dressing.
• Dressing ~ Microwave raspberry spread in a microwave-safe bowl at LOW (30%) power 1 minute or until melted. Whisk in vinegar and olive oil until blended; let cool. Serve at room temperature.

LETTUCE WITH APRICOT SALAD AND HONEY-RASPBERRY DRESSING

Steps:

• Tear lettuce into bite-sized pieces. Place in bowl and sprinkle with apricots.
• Process olive oil, vinegar, honey and onion or shallot.
• Pour dressing over lettuce and toss. Season with salt and pepper.
• Arrange over Boston lettuce on individual plates. Spoon lettuce/apricot mixture over.

CHEF LYLE'S SPECIAL SALAD WITH RASPBERRY VINAIGRETTE DRESSING

Steps:

• In a blender or food processor, combine red raspberries, oil, lemon juice, dry mustard, honey, salt, sugar, pepper, garlic, and apple cider vinegar and liquor. Cover and blend until smooth. Use a sieve to strain dressing; discard seeds, Return to blender and stream in EV olive or salad oil and blend till smooth, adjust seasonings. Cover and chill dressing until serving time. Reserve any remaining vinaigrette for another use.
• In a bowl combine leaf lettuce, radicchio, Red leaf lettuce, Romaine lettuce, and sliced red onions. Toss lightly to mix. Cover and chill up to 2 hours, add tomatoes and Garnish with Mandarin Orange slices and Chopped Pecans.