Mixed Greens With Raspberry Vinaigrette Recipes

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:

• 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.

Steps:

• Among 4 salad plates, divide all ingredients except vinaigrette. Drizzle with vinaigrette.

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:

• 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.

Steps:

• Put the raspberries, mustard and pomegranate juice into a food processor or blender and puree until smooth. With the motor running, add the olive oil in a slow steady stream, until a smooth emulsified dressing has formed. Season the dressing with salt and pepper, to taste. (If the dressing is too thick, add another tablespoon of juice.)
• Place half of the dressing in the bottom of a large chilled salad bowl and top with mixed greens. Toss when ready to serve and garnish salad with additional raspberries.
• Note: Leftover vinaigrette can be stored in an airtight container in the refrigerator for up to 5 days.

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.

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.

Steps:

• Wash and dry greens.
• In serving bowl, whisk together mustard, vinegar and oil. Toss greens with dressing.