Mixed Greens With Raspberry Vinaigrette Recipes

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RASPBERRY ALMOND MIXED GREENS WITH RASPBERRY BALSAMIC VINAIGRETTE



Raspberry Almond Mixed Greens with Raspberry Balsamic Vinaigrette image

Raspberry Almond Mixed Greens with Raspberry Balsamic Vinaigrette is a tossed salad recipe that's bursting with sweet summer flavors. A blend of lettuces, toasted almonds and plump raspberries are tossed in a balsamic vinaigrette sweetened with a hint of raspberry jam.

Provided by Gwynn Galvin

Categories     Salad     Side Dish

Time 10m

Number Of Ingredients 9

1 container (5 oz.) spinach, arugula & radicchio lettuce blend, (5 cups)
1 container (6 oz.) raspberries
1/3 cup sliced almonds, (toasted)
1/4 cup olive oil
2 Tbs. seedless red raspberry jam
1 Tbs. balsamic vinegar
1/2 tsp. kosher salt
1/4 tsp. pepper
3 oz. garlic & herbs goat cheese, (sliced into half circles)

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.

Nutrition Facts : Calories 321 kcal, Carbohydrate 12 g, Protein 8 g, Fat 28 g, SaturatedFat 6 g, Cholesterol 10 mg, Sodium 322 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving

MIXED GREEN SALAD WITH RASPBERRY DRESSING



Mixed Green Salad with Raspberry Dressing image

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

3-1/2 cups baby spinach
2 cups torn leaf lettuce
1/2 cup chopped sweet red pepper
1/2 cup sliced red onion
1/4 cup mandarin oranges
1/4 cup sliced fresh mushrooms
DRESSING:
2 tablespoons olive oil
1 tablespoon raspberry vinegar
1 teaspoon sugar
1/4 teaspoon minced fresh parsley
1/4 teaspoon minced fresh basil
Pepper to taste

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 GREEN SALAD WITH RASPBERRY VINAIGRETTE



Mixed Green Salad With Raspberry Vinaigrette image

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

1/4 cup raspberry balsamic vinegar
1 tablespoon minced shallot
1/2 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/2 cup vegetable oil
8 cups mixed salad greens
1 pint fresh raspberry
spicy pecan halves (recipe follows)

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

GREENS WITH FRESH RASPBERRY VINAIGRETTE



Greens with Fresh Raspberry Vinaigrette image

Provided by Claire Robinson

Categories     appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 6

1 cup (1/2 pint) fresh raspberries, plus more for garnish
3 tablespoons Dijon mustard
1/4 cup pomegranate juice, plus more, if needed
3/4 cup extra-virgin olive oil
Coarse salt and freshly ground black pepper
6 cups mixed greens, washed and dried

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.

MIXED GREENS WITH RASPBERRY VINAIGRETTE



Mixed Greens with Raspberry Vinaigrette image

The Mixed Greens with Raspberry Vinaigrette recipe out of our category fruit-vegetable! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Provided by EAT SMARTER

Time 20m

Yield 4

Number Of Ingredients 11

9 ozs mixed Lettuce (Arugula, radicchio, frisee, mache, etc.)
7 ozs cherry tomatoes
3 ozs Raspberries
0.5 bunch Chives (coarsely cut)
1 Tbsp Raspberry vinegar
1 Tbsp White vinegar
4 Tbsps olive oil
salt
freshly ground peppers
0.5 tsp Mustard
1 pinch sugar

Steps:

  • Rinse lettuces, spin dry, pick over and tear into smaller pieces as needed.
  • Rinse tomatoes and halve.
  • Pick over the raspberries.
  • Mix both vinegars with mustard, sugar and salt and pepper to taste. Whisk in the oil.
  • Mix all salad ingredients with the vinaigrette and arrange on plates.

Nutrition Facts : Calories 775.34 kcal, Fat 14.31 g, SaturatedFat 1.88 g, Protein 32.11 g, Carbohydrate 131.65 g, Sugar 1.05 g, Cholesterol 0 mg

MIXED GREENS WITH RASPBERRY VINAIGRETTE



Mixed Greens with Raspberry Vinaigrette image

Categories     Salad     Food Processor     Leafy Green     Side     No-Cook     Vegetarian     Quick & Easy     Vinegar     Raspberry     Healthy     Vegan     Shallot     Bon Appétit     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 6

1/2 cup raspberry vinegar
2/3 cup chopped fresh shallots
3/4 cup olive oil
1 small head romaine lettuce, thinly sliced (about 6 cups)
1 large head radicchio, thinly sliced
1 large head Belgian endive, thinly sliced

Steps:

  • Blend vinegar and shallots in blender or processor. With machine running, gradually add oil. Season with salt and pepper.
  • Combine romaine, radicchio and endive in large bowl. Toss with enough vinaigrette to coat.

MIXED GREENS AND TOMATOES WITH RASPBERRY VINAIGRETTE



Mixed Greens and Tomatoes With Raspberry Vinaigrette image

Provided by Marian Burros

Categories     weekday, salads and dressings

Time 10m

Yield 2 servings

Number Of Ingredients 4

2 ounces mixed greens, like mesclun
2 small tomatoes, if good and ripe; otherwise omit
1 teaspoon olive oil
2 teaspoons raspberry vinegar

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

MIXED GREENS WITH CREAMY VINAIGRETTE



Mixed Greens with Creamy Vinaigrette image

A different mix of lettuces can be used in this easy salad.

Provided by Martha Stewart

Categories     Salad Recipes

Number Of Ingredients 9

16 thin asparagus stalks, cut diagonally into 1 1/2-inch pieces
2 cups red-leaf lettuce, (about 1/3 head), leaves torn
3 cups romaine lettuce, (about 1/3 head), leaves torn
3 cups frise and chicory, (1 small head), leaves torn
1/3 cup oil-cured black olives, pitted and cut in half
2 teaspoons raspberry, or red-wine vinegar
Salt and freshly ground black pepper
1 1/2 tablespoons sour cream
2 tablespoons olive oil

Steps:

  • Bring a large pot of water to a boil. Blanch asparagus for 1 minute. Drain and cool under cold running water.
  • In a large salad bowl, toss together red leaf, romaine, frise asparagus, and black olives.
  • In a medium bowl, whisk together vinegar, salt and pepper, and sour cream. Slowly whisk in the olive oil until completely combined. Pour vinaigrette over the salad, toss to coat, and serve immediately.

GREENS WITH RASPBERRY VINAIGRETTE



Greens With Raspberry Vinaigrette image

Provided by Marian Burros

Categories     easy, quick, salads and dressings

Time 5m

Yield 3 servings

Number Of Ingredients 4

5 ounces mesclun or other baby greens
1 teaspoon Dijon mustard
2 tablespoons raspberry vinegar
1 tablespoon walnut oil

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

VINAIGRETTE FOR MIXED GREENS



Vinaigrette for Mixed Greens image

This pleasantly tangy homemade vinaigrette dressing takes just minutes to make. I toss it with fresh greens and colorful red onion slices. -Brad Moritz, Limerick, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 5m

Yield 1 cup.

Number Of Ingredients 6

3/4 cup vegetable oil
1/4 cup red wine vinegar
2 tablespoons Dijon mustard
1 garlic clove, minced
Salt and pepper to taste
Mixed salad greens and sliced red onion

Steps:

  • In a jar with a tight-fitting lid, combine the oil, vinegar, mustard, garlic, salt and pepper; shake well. In a salad bowl, combine greens and onion. Drizzle with dressing; toss to coat.

Nutrition Facts : Calories 188 calories, Fat 21g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 95mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

FRUITED MIXED GREEN SALAD WITH RASPBERRY VINAIGRETTE



Fruited Mixed Green Salad With Raspberry Vinaigrette image

Mine adaptation of a recipe I had cut out of some magazine. If you wish, you may make your own fresh raspberry vinaigrette. This is a nice taste explosion! It is quick, low-fat, and easy to make. Be creative. It's easy to make it a main-dish luncheon salad by adding a bit of grilled chicken breast, etc. Note: I create this just before serving.

Provided by Debaylady

Categories     Lunch/Snacks

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 -3 cups mixed salad greens
1/2 cup fresh raspberry
1/2 cup fresh blueberries
1 (8 ounce) can pineapple chunks, drained
2 large bananas, sliced
3 spring green onions, sliced
1 tablespoon sunflower seeds
2/3 cup raspberry vinaigrette dressing, low-fat

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.

Nutrition Facts : Calories 129.3, Fat 1.6, SaturatedFat 0.2, Sodium 3.5, Carbohydrate 30.1, Fiber 4.2, Sugar 19.3, Protein 2

GOAT CHEESE SOUFFLES AND MIXED GREENS WITH RASPBERRY VINAIGRETTE



Goat Cheese Souffles and Mixed Greens with Raspberry Vinaigrette image

Categories     Cheese     Dairy     Egg     Herb     Bake     Vegetarian     Winter     Bon Appétit

Yield Serves 6

Number Of Ingredients 13

2 4-ounce logs soft fresh goat cheese (such as Montrachet)
2/3 cup whole milk
2 tablespoons (1/4 stick) butter
3 tablespoons all purpose flour
1/2 cup freshly grated Parmesan cheese (about 1 1/2 ounces)
4 large egg yolks
2 tablespoons chopped fresh chives
2 teaspoons chopped fresh thyme or 1/2 teaspoon dried
2 teaspoons chopped fresh rosemary or 1/2 teaspoon dried
1/4 teaspoon ground black pepper
6 large egg whites
1/4 teaspoon salt
Mixed Greens with Raspberry Vinaigrette

Steps:

  • Preheat oven to 350°F. Butter six 3/4-cup soufflé dishes or custard cups.
  • Cut one 4-ounce goat cheese log into 6 equal rounds. Place 1 round in each prepared dish. Crumble remaining 4-ounce cheese log into large bowl.
  • Bring milk to simmer in small saucepan. Remove from heat. Melt butter in heavy medium saucepan over medium-high heat. Add flour and stir 2 minutes. Gradually whisk in hot milk. Continue cooking until mixture is smooth and resembles thick paste, whisking constantly, about 2 minutes. Pour mixture over crumbled goat cheese in large bowl. Whisk in Parmesan, yolks, herbs and pepper. Cool soufflé base to lukewarm.
  • Using electric mixer, beat egg whites with 1/4 teaspoon salt in another large bowl until stiff but not dry. Gently fold 1/4 of egg whites into lukewarm soufflé base to lighten. Fold in remaining egg whites. Divide soufflé mixture among prepared dishes. Transfer dishes to baking sheet and bake until soufflés are puffed and golden brown on top, about 22 minutes.
  • Place soufflé dishes on serving plates. Mound Mixed Greens with Raspberry Vinaigrette alongside and serve.

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