Cranberry Romaine Salad With Raspberry Vinairgrette Recipes

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ROMAINE SALAD WITH CHOICE OF RASPBERRY VINAIGRETTE OR CREAMY ITALIAN DRESSING



Romaine Salad with Choice of Raspberry Vinaigrette or Creamy Italian Dressing image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 35m

Yield 8 to 12 servings

Number Of Ingredients 21

3 tablespoons raspberry vinegar
1 shallot, quartered
1/8 teaspoon ground black pepper
1/2 teaspoon salt
1/2 teaspoon Dijon mustard
1 teaspoon dried thyme
3/4 cup extra-virgin olive oil
3 tablespoons apple cider vinegar
1 garlic clove, lightly crushed with the side of a knife blade, and quartered
1/8 teaspoon ground black pepper
1/2 teaspoon salt
1 pinch crushed red pepper
2 tablespoons Parmesan
3/4 cup extra-virgin olive oil
12 cups romaine lettuce soaked in salt water to remove grit, stiff spines removed, torn into bite sized pieces and dried with a salad spinner (from 2 or 3 heads romaine lettuce)
1 red onion, thinly sliced on a mandolin
1 Vidalia onion, thinly sliced on a mandoline
1 pint grape tomatoes, halved
1/3 cup grated Parmesan
1/4 cup fresh flat-leaf parsley leaves
1 small loaf French bread, sliced, toasted and cut into croutons

Steps:

  • For the raspberry vinaigrette:
  • Add the vinegar to a blender, replace the lid, turn it on, and through the feed opening, add, 1 at a time, the shallot, black pepper, salt, mustard, and thyme. Then leaving the blender running, add the olive oil in a slow thin stream.
  • Wash and dry the blender to have it ready to prepare the other dressing.
  • For the creamy Italian dressing:
  • Add the vinegar to a blender, replace the lid, turn it on, and through the feed opening, add, 1 at a time, the garlic, black pepper, salt, red pepper, and Parmesan. Then leaving the blender running, add the olive oil in a slow thin stream.
  • For the salad, toss the lettuce, red onion, sweet onion, tomatoes, Parmesan, and parsley together in a large bowl. Top with croutons, and serve the dressings on the side.

CRISP ROMAINE SALAD WITH TANGY VINAIGRETTE



Crisp Romaine Salad with Tangy Vinaigrette image

Provided by Valerie Bertinelli

Categories     side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 10

1/4 cup extra-virgin olive oil
1/4 cup apple cider vinegar
1 teaspoon lemon zest and 3 tablespoons lemon juice, from 1 to 2 lemons
1 tablespoon whole grain mustard
1 small shallot, finely diced
Kosher salt and freshly ground black pepper
2 romaine hearts, cut into bite-size pieces
1/4 cup chopped fresh chives
1/4 cup sliced radishes
1/3 cup freshly grated Parmigiano-Reggiano

Steps:

  • Add the olive oil, vinegar, lemon zest, lemon juice, mustard, shallot, 1/2 teaspoon salt, and 1/2 teaspoon pepper to a glass jar, screw on the lid and shake vigorously to emulsify.
  • Add the lettuce, chives and radishes to a large serving bowl. Add about half of the dressing and toss to combine. Add the Parmigiano-Reggiano and toss once again. Season with salt a pepper to taste. Serve extra dressing on the side.

CRANBERRY ROMAINE SALAD WITH RASPBERRY VINAIRGRETTE



Cranberry Romaine Salad with Raspberry Vinairgrette image

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

8 cups torn romaine
1-1/2 cups crumbled feta cheese
1 cup pecan halves, toasted
1 cup dried cranberries or fresh pomegranate seeds
1/2 small red onion, thinly sliced
DRESSING:
1/3 cup olive oil
3 tablespoons sugar
2 tablespoons raspberry vinegar
1 tablespoon sour cream
1-1/2 teaspoons Dijon mustard

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 :

CRANBERRY ROMAINE SALAD



Cranberry Romaine Salad image

Make and share this Cranberry Romaine Salad recipe from Food.com.

Provided by Mommy Fawns

Categories     < 15 Mins

Time 15m

Yield 8 serving(s)

Number Of Ingredients 16

2 tablespoons butter
3/4 cup slivered almonds
1 lb romaine lettuce
1 cup dried cranberries or 1 cup craisins
2 tablespoons toasted sesame seeds
1 tablespoon poppy seed
1/2 cup white sugar
2 teaspoons minced onions
1/4 teaspoon paprika
1/4 cup white wine vinegar
1/4 cup cider vinegar
1/2 cup vegetable oil
toasted and sugared chopped pecans (optional)
shredded cheese (optional)
mandarin orange (optional)
diced pear (optional)

Steps:

  • Melt 1 tablespoons butter. Cook and stir almonds until toasted. Let cool.
  • Melt 1 tablespoons butter. Add sugar. Cook and stir pecans until toasted. Let cool.
  • Combine greens with toasted almonds and pecans and cranberries and choice of fruit and cheese.
  • Whisk together sesame seeds, poppy seeds, sugar, onion, paprika, vinegars, and oil. Toss with salad when ready to serve.

Nutrition Facts : Calories 295.9, Fat 24, SaturatedFat 4.3, Cholesterol 7.6, Sodium 26.4, Carbohydrate 19.2, Fiber 3.6, Sugar 14.3, Protein 3.7

GREEN SALAD WITH CRANBERRY VINAIGRETTE



Green Salad with Cranberry Vinaigrette image

Green salad that is especially pretty to serve during the Christmas holidays.

Provided by Nancy W

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 20m

Yield 8

Number Of Ingredients 12

1 cup sliced almonds
3 tablespoons red wine vinegar
⅓ cup olive oil
¼ cup fresh cranberries
1 tablespoon Dijon mustard
½ teaspoon minced garlic
½ teaspoon salt
½ teaspoon ground black pepper
2 tablespoons water
½ red onion, thinly sliced
4 ounces crumbled blue cheese
1 pound mixed salad greens

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Arrange almonds in a single layer on a baking sheet. Toast in oven for 5 minutes, or until nuts begin to brown.
  • In a blender or food processor, combine the vinegar, oil, cranberries, mustard, garlic, salt, pepper, and water. Process until smooth.
  • In a large bowl, toss the almonds, onion, blue cheese, and greens with the vinegar mixture until evenly coated.

Nutrition Facts : Calories 218.5 calories, Carbohydrate 6.2 g, Cholesterol 10.6 mg, Fat 19.2 g, Fiber 2.7 g, Protein 6.5 g, SaturatedFat 4.4 g, Sodium 405.1 mg, Sugar 1.1 g

FALL SALAD WITH CRANBERRY VINAIGRETTE



Fall Salad with Cranberry Vinaigrette image

This is a great starter for Thanksgiving dinner that is both delicious and festive.

Provided by Cynthia

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Yield 8

Number Of Ingredients 11

½ cup cider vinegar
¼ cup cranberries
¼ cup olive oil
2 teaspoons white sugar
⅛ teaspoon kosher salt
1 pinch freshly ground black pepper
2 heads romaine lettuce - rinsed, dried, and torn into bite-size pieces
2 medium heads Belgian endive - washed, dried and chopped
2 red Anjou pears
½ cup toasted walnuts, chopped
½ cup crumbled Gorgonzola cheese

Steps:

  • In a saucepan, combine vinegar and cranberries. Cook over medium heat until cranberries soften. Remove from heat; add olive oil, sugar, salt and pepper. Place in blender and mix until smooth. Refrigerate until chilled.
  • Core and julienne one pear, core and dice the other.
  • In a large bowl, combine the Romaine lettuce, endive, diced pears, walnuts and Gorgonzola. Toss and drizzle with enough dressing to coat.
  • Divide among salad plates and garnish with julienned pear. Top with any additional walnuts as well.

Nutrition Facts : Calories 214.2 calories, Carbohydrate 16.2 g, Cholesterol 11.2 mg, Fat 15.1 g, Fiber 7.7 g, Protein 6.2 g, SaturatedFat 3.4 g, Sodium 171.5 mg, Sugar 6.8 g

SALAD WITH CRAN-RASPBERRY DRESSING



Salad with Cran-Raspberry Dressing image

I was given this recipe at a bridal shower our rural farming community held for me. It's become my all-time favorite salad. The color and tang the berries add to the lovely mix make it perfect for company or just my husband and me.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 12 servings.

Number Of Ingredients 16

1 package (10 ounces) frozen sweetened raspberries, thawed and drained
1/4 cup sugar
2 teaspoons cornstarch
1/4 teaspoon celery seed
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/2 cup cranberry juice
1/4 cup red wine vinegar
SALAD:
1 package (6 ounces) fresh baby spinach
1 can (11 ounces) mandarin oranges, drained
1/3 cup dried cranberries
3 green onions, sliced
1/4 cup sunflower kernels
1/4 cup chopped pecans
1/4 cup slivered almonds

Steps:

  • Place raspberries in a blender; cover and process until pureed. Strain and discard seeds; set puree aside. , In a large saucepan, combine the sugar, cornstarch, celery seed, cinnamon and cloves. Stir in the cranberry juice, vinegar and reserved raspberry puree. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Remove from the heat; cool. Cover and refrigerate., In a large salad bowl, combine the spinach, oranges, cranberries, onions, sunflower kernels, pecans and almonds. Drizzle with dressing; gently toss to coat. Refrigerate any leftover dressing.

Nutrition Facts : Calories 126 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 31mg sodium, Carbohydrate 21g carbohydrate (17g sugars, Fiber 3g fiber), Protein 2g protein.

CALIFORNIA SALAD WITH RASPBERRY VINAIGRETTE DRESSING RECIPE



California Salad with Raspberry Vinaigrette Dressing Recipe image

This salad is the perfect combination of leafy, crunchy, and tangy. It goes great as a side, an appetizer, or even as your main dish!

Provided by Steph Loaiza

Categories     Salad

Time 10m

Number Of Ingredients 7

5 ounces mixed baby salad greens (1 bag)
1 cup grape tomatoes
2 Tablespoons Gorgonzola Cheese
2 Tablespoons candied pecan pieces
¼ cup olive oil
10 ounces seedless raspberry jam (1 jar)
1 cup seasoned rice vinegar

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).

Nutrition Facts : Calories 399 kcal, Carbohydrate 52 g, Protein 3 g, Fat 19 g, SaturatedFat 4 g, Cholesterol 5 mg, Sodium 133 mg, Fiber 2 g, Sugar 36 g, ServingSize 1 serving

CRAN-RASPBERRY VINAIGRETTE



Cran-raspberry vinaigrette image

Delicious twist to a raspberry dressing. Adjust the amount of oil according to your taste and if you want a low-fat dressing.

Provided by Monica in PA

Categories     Salad Dressings

Time 10m

Yield 1 1/2 cups dressing

Number Of Ingredients 7

3/4 cup raspberries
1/2 cup cranberry juice
1/2 cup white vinegar
1/4 cup hot water
1/4-1/2 cup olive oil
3/4 teaspoon salt
1/4 teaspoon sugar

Steps:

  • Place raspberries in sieve over bowl.
  • Press with spoon to remove seeds, discard seeds.
  • Blend berries in blender or food processor with remaining ingredients.

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