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 :
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
GREENS WITH FRESH RASPBERRY VINAIGRETTE
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.
SAUTEED GREENS N' SHROOMS
Provided by Rachael Ray : Food Network
Categories side-dish
Time 17m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat the olive oil, 3 turns of the pan, in large skillet over medium-high heat. Coarsely chop mushrooms and add to the pan, toss for 2 to 3 minutes then add the greens to wilt. Season with salt and pepper. Dress greens with lemon juice then toss with butter as it melts to form a sauce. Drizzle a little honey over the greens and serve.
MIXED BITTER GREENS WITH SAUTEED MUSHROOMS
Categories Salad Leafy Green Mushroom Side Sauté Vegetarian Quick & Easy Vinegar Winter Healthy Vegan Endive Gourmet Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 8
Steps:
- In a heavy skillet cook garlic and rosemary in 2 tablespoons oil over moderate heat, stirring, 30 seconds. Add mushrooms with salt and pepper to taste and cook, stirring, until tender, about 5 minutes. Stir in 1 tablespoon vinegar and remove skillet from heat.
- In a large bowl toss chicory, endive, and radicchio, with warm mushroom mixture. To skillet add 1 tablespoon vinegar, remaining 2 tablespoons oil, and salt and pepper to taste and heat through, stirring. Add hot dressing to salad and toss well. Add additional vinegar if using.
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
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
MIXED GREENS WITH RASPBERRY WALNUT DRESSING
This is a Robin Miller recipe from the Food Network show Quick Fix Meals with Robin Miller. It is very good if you like sweet dressings. We eat this salad often. If you are like me and do not care for fish, then the walnuts is a great way to get in some Omega-3 Fatty Acids. Enjoy!
Provided by Loves-2-Cook
Categories Salad Dressings
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Whisk together raspberry preserves, oil, vinegar, and Dijon mustard. Season, to taste, with salt and black pepper.
- Arrange lettuce on salad plates. Top lettuce with dressing and walnuts just before serving.
- My tips: I put all the dressing ingredients in a small tupperware container with a screw on lid and just shake. Much easier and quicker than trying to whisk. Or if you are down to the last little bit of preserves in your jar - just add ingredients to the jar, seal and shake. I also add a couple of tablespoons of water to it as well to kind of thin it out. I usually make it in the morning or the night before and have it ready to go by dinner time. I also sometimes add a sprinkle of feta cheese as well.
SALAD WITH MUSHROOMS AND RASPBERRY DRESSING
This elegant salad's creamy, fruity dressing has been known to inspire recipe requests. (Psst...it's raspberry vinaigrette dressing and mayo!)
Provided by My Food and Family
Categories Home
Time 15m
Yield 8 servings, 1 cup each
Number Of Ingredients 6
Steps:
- Mix dressing, mayo and sugar until blended.
- Toss salad greens with mushrooms and raspberries in large bowl.
- Add dressing mixture just before serving; mix lightly.
Nutrition Facts : Calories 70, Fat 4.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g
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
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