Lettuce With Raspberry Dressing Recipes

MIXED GREEN SALAD WITH RASPBERRY DRESSING

Steps:

• In a large salad bowl, combine the spinach, lettuce, red pepper, onion, oranges and mushrooms. In a small bowl, whisk the dressing ingredients. Drizzle over salad; toss to coat.

LETTUCE, RAISIN AND WALNUT SALAD WITH CREAMY RASPBERRY DRESSING

Steps:

• Mash 1/2 cup raspberries through a fine sieve set over a bowl. Press and extract as much pulp as possible.
• Add vinegar and sugar to pulp and stir to dissolve.
• Whisk in oil and cream.
• Combine lettuce, raisins and nuts in a large bowl.
• Lightly coat lettuce leaves with dressing, add salt and pepper to taste; toss.
• Divide among plates and sprinkle with remaining raspberries.

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.

ROMAINE SALAD WITH CHOICE OF RASPBERRY VINAIGRETTE OR CREAMY ITALIAN DRESSING

Steps:

• For the raspberry vinaigrette:
• Add the vinegar to a blender, replace the lid, turn it on, and through the feed opening, add, 1 at a time, the shallot, black pepper, salt, mustard, and thyme. Then leaving the blender running, add the olive oil in a slow thin stream.
• Wash and dry the blender to have it ready to prepare the other dressing.
• For the creamy Italian dressing:
• Add the vinegar to a blender, replace the lid, turn it on, and through the feed opening, add, 1 at a time, the garlic, black pepper, salt, red pepper, and Parmesan. Then leaving the blender running, add the olive oil in a slow thin stream.
• For the salad, toss the lettuce, red onion, sweet onion, tomatoes, Parmesan, and parsley together in a large bowl. Top with croutons, and serve the dressings on the side.

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.

STRAWBERRY AND FETA SALAD

Steps:

• In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
• In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
• In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.

LETTUCE WITH APRICOT SALAD AND HONEY-RASPBERRY DRESSING

Steps:

• Tear lettuce into bite-sized pieces. Place in bowl and sprinkle with apricots.
• Process olive oil, vinegar, honey and onion or shallot.
• Pour dressing over lettuce and toss. Season with salt and pepper.
• Arrange over Boston lettuce on individual plates. Spoon lettuce/apricot mixture over.