Winter Salad With 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.

RASPBERRY VINAIGRETTE SALAD DRESSING

Steps:

• Press raspberries through a fine-mesh sieve using a spoon to remove seeds.
• Whisk raspberries, rice vinegar, garlic, sugar, sea salt, and white pepper together in a bowl. Slowly drizzle avocado oil into raspberry mixture, whisking rapidly, until dressing is thick and creamy. Let sit until flavors develop, about 10 minutes.

WINTER SALAD WITH RASPBERRY VINAIGRETTE

Steps:

• For the Salad:.
• Combine the spinach, lettuce, orange, apple, kiwifruit (if using), and pecans in a large bowl; toss gently.
• Pour Raspberry Vinaigrette over the spinach mixture just before serving.
• For the Vinaigrette:.
• Combine all ingredients in a jar; cover tightly, and shake vigorously. Cover and chill thoroughly. (Makes 1 cup of vinaigrette).

WEDGE SALAD WITH RASPBERRY-CHOCOLATE VINAIGRETTE

Steps:

• For the croutons: Preheat the oven to 375 degrees F. Drizzle the bread with olive oil. Using a small heart-shaped cookie cutter, cut out pieces of the bread and place on a baking sheet. Bake until crispy and golden, 8 to 10 minutes. Set aside to cool.
• For the vinaigrette: In a blender, combine the raspberries, oil, chocolate-balsamic vinegar, honey, salt and pepper. Blend until smooth.
• Place the wedges of lettuce on 4 plates and drizzle with the vinaigrette. Top with the chopped chocolate and croutons before serving.

BRUNCHTIME SALAD WITH CREAMY RASPBERRY VINAIGRETTE

Steps:

• Arrange salad mix on a serving platter. Arrange the pre-cut fruit atop the salad greens.
• For the dressing, combine Italian dressing, yogurt, and thawed raspberries in a blender and puree until smooth.
• Spoon desired amount of dressing over salad and garnish with slivered almonds.

SALAD WITH NASTURTIUMS AND RASPBERRY VINAIGRETTE

Steps:

• For the vinaigrette: Whisk together the vinegar, honey and mustard with a fork. Gradually whisk in the oil. Taste and adjust the seasonings. Add a handful of raspberries. Put in the blender. Puree into a smooth red dressing. Taste and season with salt and pepper. Makes about 1/2 cup/125 ml of dressing.
• For the salad: Put the greens in a salad bowl and toss with the vinaigrette. Strew the blossoms over and serve immediately.

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.

FRUIT SALAD WITH RASPBERRY VINAIGRETTE

Steps:

• In a blender, process raspberries until pureed. Strain to remove seeds. Return puree to the blender. Add the jam, vinegar and lemon juice; cover and process until smooth. Add the oil, salt, pepper and nutmeg; cover and process until blended. Serve with fruit.

HUNTER'S SALAD WITH RASPBERRY VINAIGRETTE AND CANDIED PECANS

Steps:

• Combine olive oil, vinegar, juice concentrate, Dijon mustard, salt and pepper in a bowl.
• Whisk vigorously until well mixed.
• Combine greens, cheese, onion and pecans in a serving bowl.
• Pour dressing over and toss to coat the greens.
• Serve immediately.
• For the Candied Pecans, whisk egg whites, sugar, cinnamon and cayenne pepper in a bowl until slightly frothy.
• Add pecans and toss to coat well.
• Spray a baking sheet lightly with nonstick cooking spray.
• Spread pecans in a single layer on the baking sheet.
• Bake at 275F for 30 minutes, turning the pecans every 10 minutes.
• Remove from the oven and cool completely.
• Crumble the mixture into to separate pieces.
• Use 2/3 cup of the pecans in the salad.
• Store the remaining pecans in an airtight container in the refrigerator.

WINTER SALAD WITH HOISIN VINAIGRETTE

Steps:

• Combine hoisin sauce and vinegar in a bowl. Slowly whisk in both of the oils until emulsified.
• combine mesclun and water chestnuts in large bowl and toss with enough vinaigrette to lightly coat.
• tranfer to serving bowl and top with red onion, thinly sliced.

WINTER FRUIT SALAD WITH BALSAMIC VINAIGRETTE

Steps:

• 1. For dressing, combine oil, orange juice, vinegar, honey, and pepper in a blender container or food processor bowl. Cover and blend or process until combined. Place in an airtight jar and refrigerate for at least 30 minutes.
• 2. Use a small sharp knife to peel grapefruit and oranges, removing as much of the white pith as possible. Section fruit and place in a large bowl. Add grapes and pomegranate seeds, if desired.
• 3. To serve, toss with dressing. Line a large bowl with torn lettuce and top with fruit mixture. Makes 12 servings.
• Make-ahead tip: Refrigerate dressing up to 3 days. Store prepared fruit mixture, covered, in refrigerator up to 4 hours.

SALAD WITH RASPBERRY VINAIGRETTE

Steps:

• In a jar with tight-fitting lid, combine the vinegar, oil, salad dressing mix and sugar; shake well. Serve over greens with raspberries and hazelnuts.

SIMPLY ELEGANT SALAD WITH BALSAMIC RASPBERRY VINAIGRETTE

Steps:

• In a medium sized bowl mix the two vinegarettes and black pepper together, stir until well blended. Set aside.
• In a large bowl toss lettuce, cuccumbers, onions, grapes, tomatoes and almonds.
• Add to veggies the desired amount of dressing, cheese, and more almonds. Enjoy!

FRUIT SALAD WITH RASPBERRY VINAIGRETTE

Steps:

• In a blender, process raspberries until pureed.
• Strain to remove seeds.
• Return puree to the blender.
• Add the jam, vinegar and lemon juice; cover and process until smooth.
• Add the oil, salt, pepper and nutmeg; cover and process until blended.
• Serve with fruit.