Spicy Raspberry Mushroom Salad Food

ALL-SPICED UP RASPBERRY AND MUSHROOM SALAD

Steps:

• In a small bowl, whisk vinegar, 1 tablespoon oil, pepper jelly and allspice until blended. In a large skillet, heat remaining oil over medium-high heat. Add mushrooms; cook and stir until tender; cool slightly., In a large bowl, combine salad greens, raspberries, onion, mint and almonds. Just before serving, add mushrooms and vinaigrette; toss to combine. Top with cheese.

SPICY RASPBERRY BALSAMIC DRESSING

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.

GRILLED MUSHROOM ANTIPASTO SALAD

Steps:

• Prepare a grill for high heat. Toss mushrooms and 3 Tbsp. oil in a large bowl to coat. Grill, turning occasionally with tongs, until lightly charred, 2-6 minutes (depending on size and type). Return to bowl; season with salt.
• Whisk vinegar, Aleppo-style pepper, oregano, garlic, and remaining 4 Tbsp. oil in a small bowl to combine; season vinaigrette with salt and black pepper. Pour over mushrooms and toss to coat. Add Parmesan, olives, and Peppadew peppers; gently toss to combine.

RASPBERRY BALSAMIC MUSHROOM SAUTE

Steps:

• Combine the first three ingredients in a jar and shake well to mix.
• Saute mushrooms in a little oil until cooked and set aside.
• Pour the dressing into a sauce pan and heat on medium.
• Add the butter 1 tablespoon at a time,whisking until each one has been incorporated completely before adding the next tablespoon.
• when all the butter is incorporated pour over mushrooms stir to coat and garnish with chives.

SPINACH SALAD WITH RASPBERRY DRESSING

Steps:

• In a large bowl, whisk together olive oil, mustard, vinegar, pepper, garlic salt, dried basil, sugar, and salt until dressing is well combined.
• In another large bowl, combine the spinach, mushrooms, strawberries, and red onion. Add the dressing and toss well. Sprinkle with the Candied Almonds.
• In a saute pan over medium heat, add the sugar and heat until it melts, about 6 minutes. Add the slivered almonds and cook until the sugar has caramelized, stirring constantly. Remove from the pan to a parchment lined sheet pan and cool. Once it has cooled, break into small pieces and set aside.

SPICY RASPBERRY MUSHROOM SALAD

Steps:

• 1. After rinsing the baby spinach, place spinach into a salad spinner to remove excess water. Set aside. Rinse and pat dry the raspberries. Wipe mushrooms with damp cloth, chop them. Dice the red onion and jalapenos. 2. In a medium saute pan, saute the red onion, portobello mushrooms, and jalapenos in a little olive oil. Saute for approximately 7 minutes. 3. Remove from heat and cool. 4. In separate bowl, put all the vinegar and honey dijon mustard, slowly add olive oil, whisking continuously. Add garlic, thyme, black pepper, and salt. 5. Crumble the vodka pepper cheese. 6. Place the baby spinach in a large bowl. Add the mushrooms, onion, jalapenos, raspberries, and cheese. Toss with vinaigrette.

RASPBERRY SALAD

Steps:

• Combine first 6 ingredients in a jar. Cover tightly, and shake vigorously.
• Pour dressing over lettuce; toss gently to coat.
• Top with raspberries.

SPICY STRAWBERRY SALAD

Steps:

• Whisk together the oil, sugar, poppy seeds, garlic powder, dry mustard and vinegar. Refrigerate until chilled.
• In a salad bowl, combine the mushrooms and mixed greens; add dressing and toss. Sprinkle with strawberries and pecans.

SPINACH SALAD WITH RASPBERRIES & CANDIED WALNUTS

Steps:

• Preheat oven to 300°. In a small bowl, whisk egg white and vanilla until frothy. Stir in walnuts. Sprinkle with sugar; toss to coat evenly. Spread in a single layer in a greased 15x10x1-in. baking pan., Bake 25-30 minutes or until lightly browned, stirring every 10 minutes. Spread on waxed paper to cool completely., In a small bowl, whisk dressing ingredients until blended. Place spinach in a large bowl. Drizzle with dressing; toss to coat. Sprinkle with raspberries and 1 cup candied walnuts (save remaining walnuts for another use).