Shrimp Baby Greens With Walnut Raspberry Dressing Food

RASPBERRY VINAIGRETTE DRESSING

Steps:

• In a jar with a tight fitting lid, combine the oil, vinegar, sugar, mustard, oregano, and pepper. Shake well.

BABY GREENS WITH BALSAMIC-ROASTED TURNIPS AND WALNUTS

Steps:

• Heat the oven to 425 degrees. Line a baking sheet with parchment. In a large bowl whisk together balsamic vinegar with sugar and 2 tablespoons olive oil. Toss with turnips until turnips are thoroughly coated. Season to taste with salt and pepper. Transfer to parchment-covered baking sheet, dousing turnips with any liquid left in bowl. Spread turnips in an even layer and place in oven. Roast 10 minutes, then use tongs to flip wedges over and roast for another 10 to 15 minutes, until tender and nicely colored. Remove from heat.
• In a small bowl or measuring cup whisk together sherry vinegar, mustard, garlic and salt to taste. Whisk in remaining olive oil and walnut oil. If any liquid remains on baking sheet, tip into dressing.
• Combine greens, walnuts, blue cheese and fresh herbs in a salad bowl. Turnips can be tossed with greens or spooned on top or on the side. Toss greens mixture with dressing and turnips if tossing turnips with salad, and serve.

SHRIMP & BABY GREENS WITH WALNUT RASPBERRY DRESSING

Steps:

• Make salad dressing ahead of time; Mix all ingredients together and blend with a hand blender or put into blender and mix until emulsifed.
• Put into a container with lid or salad dressing bottle.
• In Large salad bowl add baby grens, grapes and shrimp.
• Toss with salad dressing and add walnuts.
• Enjoy.

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.

REFRESHING SHRIMP SALAD

Steps:

• On each of 4 serving plates, arrange salad greens, shrimp, orange, avocado, strawberries and onions. Drizzle with dressing.

RASPBERRY AND WALNUT VINAIGRETTE

Steps:

• In a bowl whisk together the mustard, the vinegar, and salt to taste, add the oils in a stream, whisking, and whisk the vinaigrette until it is emulsified. Stir in the tarragon.

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.
• My tips: I put all the dressing ingredients in a small tupperware container with a screw on lid and just shake. Much easier and quicker than trying to whisk. Or if you are down to the last little bit of preserves in your jar - just add ingredients to the jar, seal and shake. I also add a couple of tablespoons of water to it as well to kind of thin it out. I usually make it in the morning or the night before and have it ready to go by dinner time. I also sometimes add a sprinkle of feta cheese as well.

GREENS WITH RASPBERRY VINAIGRETTE

Steps:

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

MIXED GREENS WITH WALNUTS AND ROASTED ONION DRESSING

Steps:

• Preheat oven to 400°F. Place 2 onions cut side down on baking sheet. Pour 2 tablespoons oil over. Sprinkle with sugar. Bake onions 30 minutes; turn onions over and bake until brown and caramelized, about 30 minutes longer. Cool. Transfer onions to processor. Add remaining 1 cup oil, broth and vinegar and puree (mixture will be thick). Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Combine greens, 1/2 cup walnuts and half of red onion in large bowl. Add enough dressing to coat greens; toss well. Sprinkle remaining walnuts and red onion over and serve.