Marthas Vineyard Salad Recipes

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MARTHA'S VINEYARD SALAD



Martha's Vineyard Salad image

Make and share this Martha's Vineyard Salad recipe from Food.com.

Provided by Janeydoe

Categories     < 30 Mins

Time 30m

Yield 6 serving(s)

Number Of Ingredients 14

1 cup white wine vinegar
1 cup red wine vinegar
1/2 cup fresh raspberry
1/2 cup olive oil
1/2 cup vegetable oil
1/2 cup maple syrup
2 tablespoons Dijon mustard
2 tablespoons tarragon
1 dash salt
1 head bibb lettuce
1/2 head red leaf lettuce
1/4 cup crumbled blue cheese
12 red onion rings
3 tablespoons toasted pine nuts

Steps:

  • Make vinaigreete: combine red, white vinegars and raspberries - cover and let sit 48 hours then strain and store at room temperature. (Can just purchase premade raspberry vinegar).
  • Whisk 1/2 cup vinegar, oils, maple syrup, mustard, tarragon and salt.
  • Tear leaves by hand and toss in a large bowl with 3/4 cup dressing.
  • Divide on 6 plates and top with onions, blue cheese and pinenuts.

Nutrition Facts : Calories 459.5, Fat 41.2, SaturatedFat 6.2, Cholesterol 4.2, Sodium 172.1, Carbohydrate 22.4, Fiber 1.6, Sugar 17.2, Protein 3.2

MARTHA'S VINEYARD SALAD



Martha's Vineyard Salad image

From Worth Tasting

Provided by Lynnda Cloutier

Categories     Lettuce Salads

Number Of Ingredients 14

MAPLE RASPBERRY VINAIGRETTE:
1/2 cup raspberry vinegar
1/3 cup vegetable oil
1/3 cup olive oil
1/3 cup maple syrup
2 tbsp. dijon mustard
2 tbsp. dried tarragon leaves
1/8 tsp. salt
SALAD:
1 head bibb lettuce, trimmed and torn into bite size pieces
1/2 head red leaf lettuce, trimmed and torn into bite size pieces
1/4 cup crumbled blue cheese
12 rings red onion
3 tbsp. pine nuts or chopped walnuts, toasted

Steps:

  • 1. To make the vinaigrette, whisk vinegar, vegetable oil, olive oil, syrup, Dijon mustard, tarragon and salt in a bowl until mixed. Chill, covered in refrigerator. You may also use as a marinade for seafood or poultry. To make the salad, toss lettuce with desired amount of vinaigrette in a bowl. Divide lettuce mixture evenly among six chilled salad plates. Top each serving evenly with the blue cheese, onion rings and pine nuts. Serves 6

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