Cheechs Spring Medley Salad With Raspberry Vinaigrette Recipes

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.

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:

• To a blender, add the Italian dressing, 1/2 of the raspberries, and the sugar substitute, and blend for a minute until smooth.
• Line a bowl or plate with whole radicchio leaves and pile high the lettuce mix in the center. Cut a tomato into 4 wedges and place around the plate in a starburst fashion with a heart of palm stick in between each. Sprinkle with minced bell peppers. Pour raspberry vinaigrette over the salad and top with a few fresh raspberries. Serve.

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:

• 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.

Steps:

• In 8-inch nonstick skillet cook walnuts and sugar over low heat about 10 minutes, stirring constantly, until sugar is melted and walnuts are coated; cool and break apart.
• In large bowl, combine salad greens, raspberries, onion and dates. Just before serving, pour dressing over salad; toss gently to coat. Top with cheese and walnuts.