Spring Raspberry Salad Recipes

SPRING RASPBERRY SALAD

Steps:

• In 8-inch nonstick skillet cook walnuts and sugar over low heat about 10 minutes, stirring constantly, until sugar is melted and walnuts are coated; cool and break apart.
• In large bowl, combine salad greens, raspberries, onion and dates. Just before serving, pour dressing over salad; toss gently to coat. Top with cheese and walnuts.

SPRING STRAWBERRY SPINACH SALAD

Steps:

• In a large bowl, mix the spinach and strawberries.
• In a blender, place the sugar, salt, vinegar, and oil, and blend until smooth. Stir in the poppy seeds. Pour over the spinach and strawberries, and toss to coat.

WONDERFUL RASPBERRY WALNUT DINNER SALAD

Steps:

• In a large bowl, toss together the salad greens, cranberries, sunflower seeds and tomatoes. Top with avocado (and chicken strips, if desired), add vinaigrette and serve.

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.

FRESH RASPBERRY VINAIGRETTE SUMMER SALAD

Steps:

• Salad
• Combine ingredients in large bowl.
• Dressing
• Whisk ingredients until blended.
• Drizzle Dressing over Salad just before serving; mix lightly.

SPRING MIX SALAD WITH RASPBERRIES

Steps:

• Lightly toast the nuts in a small toaster oven for 2-4 minutes. Keep watch on them, because they can burn quickly. Set aside.
• Cut the oranges into sections by first cutting the top and bottom peel off. They cut the peel off around the sides of the orange. Cut each segment out of the orange. Set aside.
• In a large serving bowl (I like a wooden salad bowl) place the mixed greens. Top with the raspberries, chunks of goat cheese, and oranges. Serve with dressing.
• For the dressing: combine 1/4 cup white zinfandel, 1 tablespoon orange juice, 1/3 cup canola oil, 2 teaspoons raspberry vinegar, 1 shallot, skin removed, 1/2 teaspoon sugar, 1/4 teaspoon white pepper, and 1/4 teaspoon salt, plus more to taste if desired in a small food processor or blender. Puree until smooth and blended. Serve with salad. Dressing keeps in the refrigerator for up to 1 week.

CHEECH'S SPRING MEDLEY SALAD WITH RASPBERRY VINAIGRETTE

Steps:

• In a large bowl, add the strawberries, arugula, raisins, olives, pine nuts, red onions and mint. Top with Raspberry Vinaigrette Dressing and feta cheese.
• Add the raspberries, oil, vinegar and sugar if using into a blender and blend until smooth.

BERRY SPRING SALAD WITH RASPBERRY BALSAMIC VINAIGRETTE

Steps:

• Place 6 ounces of raspberries into a bowl with 1 tablespoon of sugar. Use fork to combine and mashed the raspberries in with the sugar. Set aside.
• In a glass jar, add in the garlic, salt, pepper chili flakes, vinegar, honey and olive oil.
• Next, strain the berries into mesh strainer that's set into a clean bowl. Use a rubber spatula to press the fruit through the mesh and collecting the juice in the bowl below. Discard the seeds and pour the juice into the jar. Secure the lid and shake well to combine.
• Arrange the spring mix into shallow bowls or salad plates. Top with grilled chicken (if using), slices of avocado, a combination of berries, crumbled goat cheese, chopped bacon, pistachios and drizzle with a few spoonfuls of the fresh raspberry vinaigrette.

RASPBERRY SALAD

Steps:

• Combine first 6 ingredients in a jar. Cover tightly, and shake vigorously.
• Pour dressing over lettuce; toss gently to coat.
• Top with raspberries.

SPRING RASPBERRY SALAD

Steps:

• Heat a small skillet over low heat and cook walnuts and sugar, stirring constantly, until sugar melts and walnuts are coated, about 10 minutes; let cool, break apart, and set aside.
• Meanwhile, in a large bowl, combine salad greens, fresh raspberries, onion, and dates.
• Whisk together olive oil, balsamic vinegar, Dijon mustard, salt and pepper to taste.
• Just before serving pour dressing over salad and gently toss; garnish with cheese and walnuts.