Fruited Mixed Green Salad With Raspberry Vinaigrette Recipes

RASPBERRY ALMOND MIXED GREENS WITH RASPBERRY BALSAMIC VINAIGRETTE

Steps:

• In serving bowl arrange lettuce blend, raspberries and almonds.
• In small bowl whisk olive oil, jam, vinegar, kosher salt and pepper until blended.
• Just before serving drizzle vinaigrette over salad and toss until evenly coated. Top with goat cheese rounds.

MIXED GREENS WITH FRUIT AND RASPBERRY DRESSING

Steps:

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

FRUITED MIXED GREENS SALAD

Steps:

• In a large bowl, combine the first nine ingredients. In a small bowl, whisk the dressing ingredients. Drizzle over salad; toss to coat.

MIXED GREEN SALAD WITH RASPBERRY DRESSING

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.

FAVORITE RASPBERRY TOSSED SALAD

Steps:

• In a large salad bowl, combine the first seven ingredients. In a small bowl, whisk the fruit spread, vinegar, oil, salt and pepper. Pour over salad and toss gently to coat.

MIXED GREEN SALAD WITH RASPBERRY VINAIGRETTE

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).

TOSSED SALAD AND RASPBERRY 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.

FRUITED MIXED GREEN SALAD WITH RASPBERRY VINAIGRETTE

Steps:

• In a small bowl, lightly toss together the raspberries, blueberries, drained pineapple chunks, sliced bananas, sliced onions, and sunflower seeds.
• Place the raspberry low-fat vinaigrette in a small serving bowl with a spoon.
• On individual salad plates, divide the salad greens equally.
• Top with spoonfuls of the fruit, onion, and sunflower mixture.
• Allow each person to drizzle their desired amount of raspberry vinaigrette on the salad.

MIXED FRUIT AND SPRING GREENS WITH WHITE CHOCOLATE-ORANGE VINAIGRETTE

Steps:

• Drain Mandarin oranges and reserve juice. In a large bowl, combine salad greens and fruit. Set aside.
• To make the dressing, in a small saucepan over medium-low heat, combine vinegar, 1/3 cup reserved Mandarin juice, salt, and sugar. Gently heat until sugar is dissolved. Remove from heat. Stir in white chocolate until melted. Set aside to cool. Do not refrigerate, as white chocolate will set.
• Before serving, slowly whisk in olive oil. Spoon desired amount over salad and toss. Serve remaining dressing on side.

MIXED GREEN SALAD WITH CRANBERRY VINAIGRETTE

Steps:

• In a small saucepan, combine the cranberries, sugar and water. Cook over medium heat until berries pop, about 10 minutes., Cool slightly. Place the cranberry mixture, vinegar and mustard in a blender; cover and process until pureed. While processing, gradually add oil in a steady stream. Refrigerate until serving., Just before serving, in a large bowl, combine the salad greens, apple, cranberries and walnuts. Drizzle with 1 cup vinaigrette and toss to coat. Sprinkle with blue cheese. Serve with remaining vinaigrette.

FIELD SALAD

Steps:

• In a large bowl, combine salad greens, walnuts, cheese, and apples. Toss with raspberry vinaigrette, and serve.

MIXED FRUIT SALAD WITH RASPBERRY VINAIGRETTE

Steps:

• In a medium bowl, toss together all the ingredients.
• Cook's Tip
• In addition to varying the dried fruit, you can make flavor changes by substituting fruit nectar, such as apricot, or fat-free mango salad dressing for the raspberry vinaigrette.
• nutrition information
• (Per Serving)
• Calories: 44
• Total Fat: 0.0g
• Saturated: 0.0g
• Trans: 0.0g
• Polyunsaturated: 0.0g
• Monounsaturated: 0.0g
• Cholesterol: 0mg
• Sodium: 36mg
• Carbohydrates: 11g
• Fiber: 2g
• Sugars: 8g
• Protein: 1g
• Dietary Exchanges
• 1/2 Fruit