ASSORTED GREENS WITH FETA, CINNAMON DUSTED PECANS AND RASPBERRY VINAIGRETTE
Now you can make the same salad that is served at many fine restaurants.
Provided by Food Network
Categories main-dish
Time 25m
Yield 5 Servings
Number Of Ingredients 16
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 RASPBERRY VINAIGRETTE
Provided by Marian Burros
Categories easy, quick, salads and dressings
Time 5m
Yield 3 servings
Number Of Ingredients 4
Steps:
- Wash and dry greens.
- In serving bowl, whisk together mustard, vinegar and oil. Toss greens with dressing.
Nutrition Facts : @context http, Calories 50, UnsaturatedFat 4 grams, Carbohydrate 1 gram, Fat 5 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 32 milligrams, Sugar 0 grams, TransFat 0 grams
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.
MIXED GREENS WITH FRUIT AND RASPBERRY DRESSING
Five minutes and single step process is all you'll need to wrap up this salad made using mixed greens and fruits, drizzled with vinaigrette.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 5m
Yield 4
Number Of Ingredients 6
Steps:
- Among 4 salad plates, divide all ingredients except vinaigrette. Drizzle with vinaigrette.
Nutrition Facts : Calories 120, Carbohydrate 28 g, Cholesterol 0 mg, Fiber 4 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 19 g, TransFat 0 g
MIXED GREEN SALAD WITH RASPBERRY DRESSING
In Grand Blanc, Michigan, Brenda Lancaster tosses together this pretty medley of greens, mushrooms, red pepper, onion and oranges. She uses raspberry vinegar in the homemade dressing, but cider vinegar works nicely in a pinch.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 13
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.
Nutrition Facts :
GREEN BEANS WITH RASPBERRY VINAIGRETTE
Make and share this Green Beans With Raspberry Vinaigrette recipe from Food.com.
Provided by Abby Girl
Categories Vegetable
Time 22m
Yield 4-6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 220.9, Fat 16.2, SaturatedFat 1.9, Sodium 19.2, Carbohydrate 18.3, Fiber 5.4, Sugar 5, Protein 4.7
RASPBERRY VINAIGRETTE
Who knew you could add fruit to dressings? This raspberry vinaigrette is sweet and tart, making it the perfect summer dressing for any salad. -Debbie Jones, Hollywood, Maryland
Provided by Taste of Home
Categories Lunch
Time 5m
Yield about 3/4 cup.
Number Of Ingredients 4
Steps:
- Combine all ingredients in a jar with a tight-fitting lid; shake well. Store in the refrigerator. Just before serving, shake dressing again.
Nutrition Facts : Calories 176 calories, Fat 18g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 40mg sodium, Carbohydrate 3g carbohydrate (3g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges
GOAT CHEESE SOUFFLES AND MIXED GREENS WITH RASPBERRY VINAIGRETTE
Categories Cheese Dairy Egg Herb Bake Vegetarian Winter Bon Appétit
Yield Serves 6
Number Of Ingredients 13
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 AND TOMATOES WITH RASPBERRY VINAIGRETTE
Provided by Marian Burros
Categories weekday, salads and dressings
Time 10m
Yield 2 servings
Number Of Ingredients 4
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.
Nutrition Facts : @context http, Calories 42, UnsaturatedFat 2 grams, Carbohydrate 4 grams, Fat 2 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 13 milligrams, Sugar 3 grams
MIXED GREEN SALAD WITH RASPBERRY VINAIGRETTE
Make and share this Mixed Green Salad With Raspberry Vinaigrette recipe from Food.com.
Provided by Anita Harris
Categories < 15 Mins
Time 13m
Yield 8 Salads, 8 serving(s)
Number Of Ingredients 9
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).
Nutrition Facts : Calories 142.7, Fat 13.9, SaturatedFat 1.8, Sodium 73.2, Carbohydrate 5.2, Fiber 2.5, Sugar 2, Protein 0.5
MIXED GREENS WITH RASPBERRY VINAIGRETTE
Categories Salad Food Processor Leafy Green Side No-Cook Vegetarian Quick & Easy Vinegar Raspberry Healthy Vegan Shallot Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 6
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.
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