Bibb And Arugula Salad With Raspberry Vinaigrette Recipes

KALE AND RADICCHIO SALAD WITH RASPBERRY VINAIGRETTE

Steps:

• Combine the oil, vinegar, Raspberry Syrup, salt and pepper in a jar. Seal with a lid and shake until emulsified. Place 2 tablespoons of the dressing in a large bowl. Add the kale and gently massage until it is evenly coated with the dressing.
• Add the radicchio, raspberries, ricotta and pecans and toss with the remaining dressing. Season with salt and pepper and transfer to a serving bowl.
• Place the sugar and 2 cups water in a medium saucepan over medium heat. Bring to a simmer, stirring occasionally, until the sugar is dissolved, 3 to 4 minutes. Add the lemon juice and raspberries and simmer, stirring occasionally, until the raspberries have broken down, about 10 minutes. Pour the mixture through a strainer and return to the pot. Simmer over medium heat until the syrup has thickened, about 10 minutes more. Let cool completely, then pour into an airtight container and store in the refrigerator for up 2 weeks.

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.

ARUGULA, RASPBERRY AND BLACKBERRY SALAD

Steps:

• Whisk together the olive oil, lemon juice, shallot, 1/2 teaspoon salt and a few grinds of pepper in a small bowl.
• Add the arugula, raspberries, blackberries and goat cheese to a large serving bowl. Drizzle with the vinaigrette and serve immediately.

CHEECH'S SPRING MEDLEY SALAD WITH RASPBERRY VINAIGRETTE

Steps:

• In a large bowl, add the strawberries, arugula, raisins, olives, pine nuts, red onions and mint. Top with Raspberry Vinaigrette Dressing and feta cheese.
• Add the raspberries, oil, vinegar and sugar if using into a blender and blend until smooth.

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.