TOSSED SALAD AND RASPBERRY VINAIGRETTE
Provided by Trisha Yearwood
Categories side-dish
Time 10m
Yield 4 to 6 Servings
Number Of Ingredients 12
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.
PEAR SALAD WITH SESAME VINAIGRETTE
I created this recipe using ingredients on hand from a recent party - pears, mozzarella and salad greens. It's beautiful to look at, a good blend of textures and so simple to fix. -Shirlee Bodfield, Tucson, Arizona
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Divide salad mix among six plates. Top with pears and cheese; drizzle with vinaigrette. Sprinkle with almonds.
Nutrition Facts : Calories 375 calories, Fat 26g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 506mg sodium, Carbohydrate 27g carbohydrate (15g sugars, Fiber 6g fiber), Protein 10g protein.
SPICY RASPBERRY BALSAMIC DRESSING
This sweet and tangy Balsamic dressing is perfect for spring mix!
Provided by Chris Reynolds
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Fruit Dressing Recipes
Time 1h5m
Yield 6
Number Of Ingredients 9
Steps:
- Whisk olive oil, balsamic vinegar, sesame oil, raspberry preserves, salt, onion powder, black pepper, cayenne pepper, and dry mustard in a bowl until thick and smooth.
- Cover bowl with plastic wrap; refrigerate at least 1 hour.
Nutrition Facts : Calories 196 calories, Carbohydrate 4 g, Fat 20.4 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 2.8 g, Sodium 196.9 mg, Sugar 3.5 g
HARVEST SALAD WITH RASPBERRY WALNUT VINAIGRETTE RECIPE - (4.1/5)
Provided by Johanna
Number Of Ingredients 12
Steps:
- 1. To toast the walnuts, preheat oven to 375 F. Arrange walnuts in a single layer on a baking sheet. Toast in the oven for 5 minutes, or until the walnuts begin to brown. 2. In a large bowl or separate serving bowls, toss together spinach, cranberries, cheese, tomato, avocado, and red onion. 3. Combine raspberry jam and red wine vinegar in a food processor. With the motor running slowly add in the oil. Season to taste with salt and pepper. (This can be done by hand with a whisk but the dressing will easily separate.) Drizzle dressing over the salad and serve.
ROMAINE SALAD WITH CHOICE OF RASPBERRY VINAIGRETTE OR CREAMY ITALIAN DRESSING
Provided by Robert Irvine : Food Network
Categories appetizer
Time 35m
Yield 8 to 12 servings
Number Of Ingredients 21
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.
SEATTLE SALAD WITH RASPBERRY-SESAME VINAIGRETTE
This salad is a Northwest-style combination of fresh greens and Pacific Rim flavors. From "Fresh from Dover Canyon"
Provided by Mary Baker
Categories Greens
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine the salad greens and arugula in a colorful bowl or directly on serving plates.
- Sprinkle the pineapple chunks over the greens and top with sprinklings of red bell pepper and sesame seeds.
- For the vinaigrette, combine the sesame oil, one tablespoon of the raspberry vinegar, and herbs.
- Whisk or stir, and taste.
- Sesame oils vary in quality and flavorwe prefer dark oils with a nutty, toasted flavor.
- Raspberry vinegars also vary in acetic qualitysome taste slightly sweet, while others are more acidic but have stronger raspberry flavor.
- Adjust all quantities to your preference, and serve in a small vinaigrette carafe.
- A tiny drizzle on your salad will deliver a cargo of flavor.
- Wine suggestion: The tropical flavors of a chilled viognier or roussanne would complement spicy dishes like Prawns in Ginger-Peanut Sauce, and would be excellent served with this fruity, yet spicy, salad.
Nutrition Facts : Calories 81.1, Fat 6.9, SaturatedFat 1, Sodium 0.9, Carbohydrate 5.4, Fiber 0.7, Sugar 3.9, Protein 0.3
RASPBERRY VINAIGRETTE & ORANGE SALAD
Mandarin oranges and crispy jicama tossed with greens and raspberry vinaigrette bring a bright taste to a smart salad course.
Provided by My Food and Family
Categories Home
Time 10m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Toss salad greens with next 3 ingredients in large bowl.
- Sprinkle with sesame seed.
Nutrition Facts : Calories 70, Fat 3.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 1 g
MIXED GREEN SALAD WITH RASPBERRY VINAIGRETTE
Make and share this Mixed Green Salad With Raspberry Vinaigrette recipe from Food.com.
Provided by Anita Harris
Categories < 15 Mins
Time 13m
Yield 8 Salads, 8 serving(s)
Number Of Ingredients 9
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).
Nutrition Facts : Calories 142.7, Fat 13.9, SaturatedFat 1.8, Sodium 73.2, Carbohydrate 5.2, Fiber 2.5, Sugar 2, Protein 0.5
PEACH SALAD WITH RASPBERRY VINAIGRETTE
Real light and refreshing either as starter or side salad. Easily doubles. I have used Parmesan instead of Asiago cheese. Nuts can be left out. I have also used pecans.
Provided by Elaine Sammeroff
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 10m
Yield 4
Number Of Ingredients 7
Steps:
- Combine spinach, almonds, onion, and Asiago cheese in a large bowl. Drizzle dressing over salad and season with salt and pepper. Add peaches and toss.
Nutrition Facts : Calories 169.5 calories, Carbohydrate 19.8 g, Cholesterol 6 mg, Fat 8.2 g, Fiber 3.2 g, Protein 6.4 g, SaturatedFat 1.7 g, Sodium 576.3 mg, Sugar 15.1 g
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