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.
RASPBERRY VINAIGRETTE SALAD DRESSING
This is an easy and delicious homemade salad dressing. Keeps for a day in the refrigerator. Great on a salad of spinach leaves, red onion, cherry tomatoes, and toasted sliced almonds.
Provided by HealthyCooking
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 25m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 129.5 calories, Carbohydrate 1.4 g, Fat 14 g, Fiber 0.4 g, Protein 0.1 g, SaturatedFat 1.6 g, Sodium 53.5 mg, Sugar 0.7 g
FRUIT SALAD WITH RASPBERRY VINAIGRETTE
This tangy vinaigrette is tasty served over any combination of fruit.-Mark Trinklein, Racine, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 1-1/4 cups.
Number Of Ingredients 9
Steps:
- In a blender, process raspberries until pureed. Strain to remove seeds. Return puree to the blender. Add the jam, vinegar and lemon juice; cover and process until smooth. Add the oil, salt, pepper and nutmeg; cover and process until blended. Serve with fruit.
Nutrition Facts : Calories 153 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 30mg sodium, Carbohydrate 15g carbohydrate (13g sugars, Fiber 1g fiber), Protein 0 protein.
SPIRALIZED CARROT AND RADISH SALAD WITH PEACH VINAIGRETTE
Fabulously raw carrot salad with sweetness from the carrots, peach vinegar, and coconut.
Provided by Arizona Desert Flower
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 25m
Yield 1
Number Of Ingredients 9
Steps:
- Whisk lemon-infused olive oil, peach-infused vinegar, garlic powder, salt, and pepper together in a bowl to make vinaigrette.
- Attach carrot to a spiralizer and cut into ribbons. Toss with vinaigrette in the bowl. Let stand until slightly softened, about 10 minutes.
- Attach radish to the spiralizer and cut into ribbons. Toss with carrot mixture in the bowl. Garnish with almonds, coconut, and chives.
Nutrition Facts : Calories 255.7 calories, Carbohydrate 15.8 g, Fat 21 g, Fiber 5.5 g, Protein 3.4 g, SaturatedFat 5.5 g, Sodium 233.1 mg, Sugar 7.9 g
THE ULTIMATE SALAD MIX WITH CARROT, CUCUMBER, AND BALSAMIC VINAIGRETTE
Make your own convenient salad blend in this Ultimate Salad Mix with Carrot, Cucumber, and Balsamic Vinaigrette. Use 4 cups here, then store the rest.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 30m
Number Of Ingredients 11
Steps:
- Make salad mix: Wash and dry lettuces and arugula. Tear into bite-size pieces. To store, refrigerate salad mix, wrapped in paper towels, in a zip-top bag, up to 4 days.
- To serve: Combine 4 cups salad mix, cucumber, and carrot; drizzle with vinaigrette and toss to combine.
- For the vinaigrette: whisk vinegar, mustard, olive oil, garlic, salt and pepper.
Nutrition Facts : Calories 119 g, Fat 10 g, Fiber 1 g, Protein 1 g, SaturatedFat 2 g
CARROT SALAD WITH RASPBERRY VINAIGRETTE
This is a do in advance salad the flavor improves if you do it a day or even two in advance. Great served with a BBQ
Provided by Bergy
Categories Lunch/Snacks
Time 15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Mince parsley in the processor, stalks removed, usinmg on/off.
- Reseve 2 tbsp of the parsley and refrigerate.
- add all remaining ingredient to a bowl, including parsley and mix well.
- Julienne or shred the carrots using your food processor.
- Toss carrots with the vinaigrette.
- Cover and refrigerate.
- Before serving check your seasoning and sprinkle with the reserved parsley.
CARROT SALAD WITH RAISINS AND SHERRY VINEGAR
Steps:
- In a large serving bowl, whisk the mustard, vinegar, salt, and pepper together. Drizzle the olive oil over in a thin stream, whisking all the time until it is completely emulsified. Set aside.
- In a small saucepan, combine the sherry with the raisins and warm up to just below the boil. Remove from the heat and leave to macerate for 20 minutes, stirring occasionally.
- When ready to serve, combine the carrots with the raisins and all of their soaking liquid in the bowl with the vinaigrette. Toss to coat all the ingredients evenly and serve at once.
SIMPLY ELEGANT SALAD WITH BALSAMIC RASPBERRY VINAIGRETTE
I came up with this salad one day and loved it! Now I bring this salad to dinner parties and it's always a huge hit. The two different vinaigrettes mixed together are a perfect combination of sweet, tart and tangy. For dinner parties with people I don't know well I usually leave the almonds and dressing on the side in case anyone has food allergies; only once has anyone passed on the almonds and dressing. This salad is also great topped with grilled chicken to make the salad a complete dinner.
Provided by Busy Lindsay
Categories < 15 Mins
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In a medium sized bowl mix the two vinegarettes and black pepper together, stir until well blended. Set aside.
- In a large bowl toss lettuce, cuccumbers, onions, grapes, tomatoes and almonds.
- Add to veggies the desired amount of dressing, cheese, and more almonds. Enjoy!
Nutrition Facts : Calories 37.7, Fat 2.3, SaturatedFat 0.2, Sodium 19.3, Carbohydrate 3.9, Fiber 1, Sugar 2.1, Protein 1.4
CRANBERRY ROMAINE SALAD WITH RASPBERRY VINAIRGRETTE
Dried cranberries and feta add intense flavor to this simple salad that balances perfectly with the refreshing homemade dressing. -Elizabeth Seida, Edmonton, Alberta
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first five ingredients. In a small bowl, whisk dressing ingredients. Just before serving, drizzle 1/4 cup dressing over salad; toss to coat. Serve with remaining dressing.
Nutrition Facts :
BABY CARROTS WITH RASPBERRY GLAZE
Steps:
- In a large skillet with a tightly fitting lid, combine the carrots, honey, salt, pepper, ginger and 4 tablespoons of the butter. Add cup water to the pan and bring to a simmer over high heat. Cover the pan, reduce the heat and simmer until the carrots are tender, about 10 to 15 minutes. Drain the carrots, reserving the liquid, and transfer the carrots to a platter and keep warm.
- Meanwhile, puree 1 cup of the raspberries in a blender and pass through a fine mesh strainer or a food mill. Discard the solids. Pour the puree into a small pot and add 1/2 teaspoon of the sugar. Add the reserved liquid from the carrots and bring to a boil. Reduce heat and simmer until the mixture is reduced by half, about 4 minutes. Remove from heat and stir in the lemon juice.
- Now, place the remaining tablespoon of butter and teaspoon of sugar in a small skillet set over medium heat. Once the butter is melted, add the remaining 1/2 cup of raspberries and saute until the berries are just softened, about 30 seconds. Spoon the reduced sauce over the carrots, garnish with the sauteed berries, and serve.
Nutrition Facts : @context http, Calories 133, UnsaturatedFat 3 grams, Carbohydrate 12 grams, Fat 10 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 6 grams, Sodium 227 milligrams, Sugar 8 grams, TransFat 0 grams
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