RASPBERRY WALNUT VINAIGRETTE
Big things do come in small packages! Capture the brightness and energy of spring with this vinaigrette. This combination is super simple and super flavorful. Substitute the balsamic with red wine vinegar for a lighter flavor.
Provided by Life At The Table
Number Of Ingredients 7
Steps:
- Place all the ingredients in a blender or food processor. Process until smooth. Taste and adjust seasoning. Makes 1 1/2 - 2 cups.
Nutrition Facts : Calories 131 calories, Sugar 2.3 g, Sodium 33.1 mg, Fat 13.2 g, SaturatedFat 1.8 g, TransFat 0 g, Carbohydrate 3.9 g, Fiber 1.1 g, Protein 0.7 g, Cholesterol 0 mg
SIMPLY SWEET BALSAMIC VINAIGRETTE DRESSING
Fresh, fruity and delightfully creamy, our raspberry walnut vinaigrette dressing is naturally vegan, gluten-free and ready for your salad in 10 minutes.
Provided by Nina Cherie Franklin
Categories Dressing
Time 10m
Number Of Ingredients 6
Steps:
- Measure all the ingredients and add everything to your blender or food processor.
- With variable speed units, start with a low speed and then gradually increase it to a higher speed until the mixture is perfectly smooth.
- Use the dressing on a salad or as a marinade for other dishes. Transfer any leftover dressing to an airtight sealed container and store it in the fridge for up to 10 days.
Nutrition Facts : Calories 160 cal
WALNUT RASPBERRY SALAD AND RASPBERRY VINAIGRETTE
Walnut Raspberry Salad and Raspberry Vinaigrette
Provided by Patty Mastracco
Time 10m
Number Of Ingredients 8
Steps:
- In a large bowl whisk together preserves, oil and vinegar. Season with salt and pepper.
- Add spinach and onion and toss gently to coat with dressing. Add raspberries and walnuts and toss very lightly again. Serve immediately.
Nutrition Facts : Calories 170 cal, SaturatedFat 1 g, Cholesterol 0 mg, Carbohydrate 15 g, Protein 4 g
HARVEST SALAD WITH RASPBERRY WALNUT VINAIGRETTE RECIPE - (4.1/5)
Provided by Johanna
Number Of Ingredients 12
Steps:
- 1. To toast the walnuts, preheat oven to 375 F. Arrange walnuts in a single layer on a baking sheet. Toast in the oven for 5 minutes, or until the walnuts begin to brown. 2. In a large bowl or separate serving bowls, toss together spinach, cranberries, cheese, tomato, avocado, and red onion. 3. Combine raspberry jam and red wine vinegar in a food processor. With the motor running slowly add in the oil. Season to taste with salt and pepper. (This can be done by hand with a whisk but the dressing will easily separate.) Drizzle dressing over the salad and serve.
TOSSED SALAD AND RASPBERRY VINAIGRETTE
Provided by Trisha Yearwood
Categories side-dish
Time 10m
Yield 4 to 6 Servings
Number Of Ingredients 12
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.
HARVEST SALAD
Spinach salad with blue cheese, walnuts, and dried cranberries. If you can't find walnut oil, olive oil may be substituted.
Provided by Anonymous
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 15m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Arrange walnuts in a single layer on a baking sheet. Toast in oven for 5 minutes, or until nuts begin to brown.
- In a large bowl, toss together the spinach, walnuts, cranberries, blue cheese, tomatoes, avocado, and red onion.
- In a small bowl, whisk together jam, vinegar, walnut oil, pepper, and salt. Pour over the salad just before serving, and toss to coat.
Nutrition Facts : Calories 338.4 calories, Carbohydrate 22.1 g, Cholesterol 8.4 mg, Fat 27.1 g, Fiber 5.4 g, Protein 6.7 g, SaturatedFat 4.6 g, Sodium 206.7 mg, Sugar 12.7 g
ROASTED BEET SALAD WITH RASPBERRY BALSAMIC VINAIGRETTE
Make and share this Roasted Beet Salad With Raspberry Balsamic Vinaigrette recipe from Food.com.
Provided by cookiedog
Categories Salad Dressings
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- To Roast the Beets: Adjust the oven rack to the center position and preheat the oven to 400°F Rub the beets with the olive oil and wrap them together in a large piece of aluminum foil. Put the beets in a small roasting pan or baking dish and roast them for 50 minutes to an hour, until they are tender when a knife is inserted in the center.
- Remove the foil packet from the pan and let the beets cool on the foil before unwrapping. Using your fingers, peel the beets over the foil. The skins should slip off easily; if not, use a paring knife. Cut the beets into 1/4-inch matchstick slices and reserve.
- To make the Vinaigrette: Put the olive oil, balsamic vinegar, red wine vinegar, onion, jam, mustard, and sugar in the container of a blender or food processor. Process until well blended and emulsified. (You should have 1 cup.) Season to taste with salt and pepper.
- To Assemble the salad: In a large salad bowl, toss the greens, beets, and walnuts with half of the dressing. Season to taste with pepper. Top each serving with some of the cheese. Pass the remaining dressing at the table.
Nutrition Facts : Calories 539.2, Fat 50.4, SaturatedFat 10.6, Cholesterol 21.3, Sodium 503.8, Carbohydrate 15.2, Fiber 3.1, Sugar 8.9, Protein 10.7
RASPBERRY WALNUT SALAD
You can't top this easy salad recipe with a tasty topping of raspberries, cucumbers and Fisher Walnuts.
Provided by Fisher Nuts
Categories Salad Dressings
Time 5m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- For dressing, in small bowl whisk vinegar, lemon juice, garlic, sugar, salt and pepper.
- Slowly add oil, whisking until well blended.
- Cover and refrigerate 4 hours or overnight to blend flavors.
- For salad, in serving bowl combine mixed greens, cucumber slices and walnuts.
- Whisk dressing; drizzle over top. Toss salad to coat.
- Scatter raspberries over top. Serve immediately.
HARVEST SALAD WITH RASPBERRY VINAIGRETTE
Make and share this Harvest Salad with Raspberry Vinaigrette recipe from Food.com.
Provided by Babs in Toyland
Categories Raspberries
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Brush walnuts with butter, sprinkle with salt and roast in 250 degree oven for about 15 minutes until toasted.
- Arrange greens on individual plates.
- Top with some of each; apple, walnuts and cheese.
- Drizzle lightly with dressing.
- For the dressing, combine all the ingredients in a jar and shake until well blended.
STRAWBERRY PECAN SALAD WITH RASPBERRY VINAIGRETTE
This delicious salad is a replica of the one served in a famous Steak House. I came up with the recipe by adding the ingredients described in the menu. Enjoy it.
Provided by pink cook
Categories Fruit
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix together mixed salad greens or baby spinach leaves.
- Toss in strawberry slices, grapes, mandarine segments, red onion slices and glazed pecans. Toss all the salad ingredients.
- Combine all the raspberry vinaigrette ingredients and pour over salad.
- Add feta cheese crumbles on top. Serve salad immediately or store in refrigerator.
- SERVING SUGGESTION: can also be served with Ken's Steak House, Lite Raspberry Walnut Vinaigrette Salad Dressing over the salad and store-bought glazed pecans, if you like.
Nutrition Facts : Calories 515.9, Fat 30.2, SaturatedFat 5.6, Cholesterol 10.3, Sodium 119.4, Carbohydrate 64, Fiber 4.2, Sugar 54.1, Protein 4.5
RASPBERRY WALNUT VINAGRETTE SALAD DRESSING
We eat salad every day and I like variety! This is a fav in our house! Enjoy! It goes well on Mixed greens with chopped walnuts, and whatever veggies you like such as tomato and cucumber. You might even enjoy some crumbled Gorgonzola cheese! For an extra kick we like to sometimes add some chipotle powder to the dressing!
Provided by christymarsh
Categories Salad Dressings
Time 5m
Yield 15 ounces, 15 serving(s)
Number Of Ingredients 5
Steps:
- Combine the jam, water, and vinegar together, slowly add the oil while whisking constantly until well blended. Salt to taste.
- This will taste best if given time for the flavors to meld, but it is still very good immediately after making!
- Serving size 2 Tablespoons or 1 ounce.
RASPBERRY AND WALNUT VINAIGRETTE
Categories Condiment/Spread Mustard No-Cook Quick & Easy Salad Dressing Vinegar Honey Tarragon Gourmet
Yield Makes about 1/2 cup
Number Of Ingredients 5
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.
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