Tossed Salad And Raspberry Vinaigrette Recipes

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.

Steps:

• Mix salad greens and vegetables in large bowl.
• Just before serving, drizzle with Raspberry Chipotle Vinaigrette; toss to coat.
• Arrange chicken strips on top of salad. Twist black peppercorn grinder over salad.
• To prepare Raspberry Chipotle Vinaigrette, In a medium saucepan, heat oil over medium-high heat.
• Add the onions and cook, stirring, until soft and slightly caramelized, 4 minutes.
• Add the garlic to the pan and saute for 1 minute.
• Add the chipotles and cook, stirring continuously, for 1 minute.
• Add the raspberries and cook until soft, 2 to 3 minutes. Add the vinegar and stir to deglaze the pan. Add the sugar and salt, and bring to a boil.
• Reduce the heat to medium and simmer until thickened and reduced by half, 8 to 10 minutes.
• Remove from the heat and cool before using as a salad dressing.
• Tips for other uses:.
• For a clear glaze, strain through a fine mesh strainer, pressing on the solids with the back of a spoon to extract as much liquid as possible.
• Serving Suggestions:.
• Use as a barbecue sauce, glaze, or basting sauce for poultry, shrimp, and meats. Pour over a block of cream cheese and serve as a dip with club crackers. Use as a sauce for meatballs or cocktail sausages for a crowd-pleasing appetizer. Great in wraps.

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.

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.

Steps:

• Toss all ingredients except dressing in large bowl.
• Add dressing just before serving; mix lightly.

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.

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.

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).

Steps:

• Toss baby salad greens, tomatoes, cheese, and pecans together and set aside.
• Blend the olive oil, jam, and rice vinegar together (either in a blender or food processor) until completely combined.
• Pour desired amount over the salad and serve while it's fresh. (I always have leftover dressing that I store in the fridge and use throughout the week).

Steps:

• In a large bowl, toss together the salad greens, cranberries, sunflower seeds and tomatoes. Top with avocado (and chicken strips, if desired), add vinaigrette and serve.