Best Mesclun Salad With Raspberry Walnut Vinaigrette Recipes

SIMPLY SWEET BALSAMIC VINAIGRETTE DRESSING

Steps:

• Measure all the ingredients and add everything to your blender or food processor.
• With variable speed units, start with a low speed and then gradually increase it to a higher speed until the mixture is perfectly smooth.
• Use the dressing on a salad or as a marinade for other dishes. Transfer any leftover dressing to an airtight sealed container and store it in the fridge for up to 10 days.

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.

MESCLUN SALAD WITH RASPBERRY-WALNUT VINAIGRETTE

Steps:

• Wash and dry the greens, and place in refrigerator in a plastic bag.
• Whisk the vinegar, oil and mustard together; cover and refrigerate.
• To serve, bring dressing to room temperature. Just before serving, toss the greens with dressing.

MESCLUN SALAD

Steps:

• Whisk together lemon juice, mustard, sugar, and 1/2 teaspoon salt in a large bowl until salt and sugar are dissolved, then add oil in a slow stream, whisking until emulsified.
• Add greens to dressing and toss to coat. Serve immediately.

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.

HARVEST SALAD WITH RASPBERRY WALNUT VINAIGRETTE RECIPE - (4.1/5)

Steps:

• 1. To toast the walnuts, preheat oven to 375 F. Arrange walnuts in a single layer on a baking sheet. Toast in the oven for 5 minutes, or until the walnuts begin to brown. 2. In a large bowl or separate serving bowls, toss together spinach, cranberries, cheese, tomato, avocado, and red onion. 3. Combine raspberry jam and red wine vinegar in a food processor. With the motor running slowly add in the oil. Season to taste with salt and pepper. (This can be done by hand with a whisk but the dressing will easily separate.) Drizzle dressing over the salad and serve.

MESCLUN SALAD WITH SHALLOT VINAIGRETTE

Steps:

• Whisk together shallot, mustard, and vinegar. Add oil in a slow stream, whisking until emulsified, and season with salt and pepper. Just before serving, toss salad greens with just enough dressing to coat.

RASPBERRY WALNUT VINAGRETTE SALAD DRESSING

Steps:

• Combine the jam, water, and vinegar together, slowly add the oil while whisking constantly until well blended. Salt to taste.
• This will taste best if given time for the flavors to meld, but it is still very good immediately after making!
• Serving size 2 Tablespoons or 1 ounce.

RASPBERRY AND WALNUT VINAIGRETTE

Steps:

• In a bowl whisk together the mustard, the vinegar, and salt to taste, add the oils in a stream, whisking, and whisk the vinaigrette until it is emulsified. Stir in the tarragon.