Greens With Raspberry Vinaigrette Recipes

RASPBERRY ALMOND MIXED GREENS WITH RASPBERRY BALSAMIC VINAIGRETTE

Steps:

• In serving bowl arrange lettuce blend, raspberries and almonds.
• In small bowl whisk olive oil, jam, vinegar, kosher salt and pepper until blended.
• Just before serving drizzle vinaigrette over salad and toss until evenly coated. Top with goat cheese rounds.

MIXED GREEN SALAD WITH RASPBERRY VINAIGRETTE

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).

ASSORTED GREENS WITH FETA, CINNAMON DUSTED PECANS AND RASPBERRY VINAIGRETTE

Steps:

• Pecans: Combine sugar and cinnamon and set aside. Melt butter over medium heat in a large skillet. Add pecans and stir constantly until pecans are lightly toasted, about 5 minutes. Remove from heat and immediately add cinnamon sugar mixture. Stir well to mix. Pour onto a foil lined tray. Cool completely. Can be stored in air-tight container for up to two weeks. Vinaigrette: Combine raspberries, water, vinegar, corn syrup and ground mustard in a blender or food processor. Blend until smooth. Gradually add oil. Stir in chives and season with pepper and salt. Chill until ready to serve. Combine salad greens with feta cheese. Top with fresh raspberries, if desired. Drizzle with Raspberry Vinaigrette and top with Cinnamon Dusted Pecans. Reserve remaining vinaigrette for another meal.

GREENS WITH FRESH RASPBERRY VINAIGRETTE

Steps:

• Put the raspberries, mustard and pomegranate juice into a food processor or blender and puree until smooth. With the motor running, add the olive oil in a slow steady stream, until a smooth emulsified dressing has formed. Season the dressing with salt and pepper, to taste. (If the dressing is too thick, add another tablespoon of juice.)
• Place half of the dressing in the bottom of a large chilled salad bowl and top with mixed greens. Toss when ready to serve and garnish salad with additional raspberries.
• Note: Leftover vinaigrette can be stored in an airtight container in the refrigerator for up to 5 days.

MIXED GREENS WITH RASPBERRY VINAIGRETTE

Steps:

• Blend vinegar and shallots in blender or processor. With machine running, gradually add oil. Season with salt and pepper.
• Combine romaine, radicchio and endive in large bowl. Toss with enough vinaigrette to coat.

GREENS WITH RASPBERRY VINAIGRETTE

Steps:

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

FAVORITE RASPBERRY TOSSED SALAD

Steps:

• In a large salad bowl, combine the first seven ingredients. In a small bowl, whisk the fruit spread, vinegar, oil, salt and pepper. Pour over salad and toss gently to coat.

MIXED GREENS AND TOMATOES WITH RASPBERRY VINAIGRETTE

Steps:

• Wash the greens; drain and dry. Cut up the tomatoes, if using.
• In serving bowl, whisk the oil and vinegar together.
• Stir the greens and optional tomatoes into the dressing.

GOAT CHEESE SOUFFLES AND MIXED GREENS WITH RASPBERRY VINAIGRETTE

Steps:

• Preheat oven to 350°F. Butter six 3/4-cup soufflé dishes or custard cups.
• Cut one 4-ounce goat cheese log into 6 equal rounds. Place 1 round in each prepared dish. Crumble remaining 4-ounce cheese log into large bowl.
• Bring milk to simmer in small saucepan. Remove from heat. Melt butter in heavy medium saucepan over medium-high heat. Add flour and stir 2 minutes. Gradually whisk in hot milk. Continue cooking until mixture is smooth and resembles thick paste, whisking constantly, about 2 minutes. Pour mixture over crumbled goat cheese in large bowl. Whisk in Parmesan, yolks, herbs and pepper. Cool soufflé base to lukewarm.
• Using electric mixer, beat egg whites with 1/4 teaspoon salt in another large bowl until stiff but not dry. Gently fold 1/4 of egg whites into lukewarm soufflé base to lighten. Fold in remaining egg whites. Divide soufflé mixture among prepared dishes. Transfer dishes to baking sheet and bake until soufflés are puffed and golden brown on top, about 22 minutes.
• Place soufflé dishes on serving plates. Mound Mixed Greens with Raspberry Vinaigrette alongside and serve.

MIXED GREENS WITH FRUIT AND RASPBERRY DRESSING

Steps:

• Among 4 salad plates, divide all ingredients except vinaigrette. Drizzle with vinaigrette.

GREEN BEANS WITH RASPBERRY VINAIGRETTE

Steps:

• Vinaigrette: Whisk together ingredients and season to tate with salt and pepper.
• Green Beans: Blanch beans in boiling water for 2 minutes; drain and plunge into ice water. Drain well. Toss, red pepper and onions with vinaigrette. Sprinkle with pine nuts.