Mixed Greens With Raspberry Vinaigrette Recipe
Mixed greens with raspberry vinaigrette is a vegetable and fruit salad. Prepared with mixed lettuce and spinach leaves along with grapes with walnuts for a bit of a crunch, this crunchy salad is dressed with prepared raspberry vinegar. Fresh and crisp with the crunch of walnuts, it is great as a party salad.
Ingredients
1/2 cup walnut pieces
1/3 cup vegetable oil
2 1/2 tablespoons raspberry vinegar
1 tablespoon chopped shallot
1/2 teaspoon salt
1/2 teaspoon sugar
2 cups washed and torn Romaine lettuce leaves
2 cups washed and torn spinach leaves
2 cups washed and torn red leaf lettuce leaves
1 cup halved red seedless grapes
Directions
Preheat oven to 350°F To toast walnuts, spread in single layer on baking sheet.
Bake 6 to 8 minutes or until lightly golden brown, stirring frequently; cool.
Coarsely chop; set aside.
Place oil, vinegar, shallot, salt and sugar in small bowl or small jar with lid.
Whisk together or cover and shake jar until mixed.
Cover; refrigerate up to 1 week.
Combine greens, grapes and chopped walnuts in large bowl.
Just before serving, add dressing; toss well to coat.
Bake 6 to 8 minutes or until lightly golden brown, stirring frequently; cool.
Coarsely chop; set aside.
Place oil, vinegar, shallot, salt and sugar in small bowl or small jar with lid.
Whisk together or cover and shake jar until mixed.
Cover; refrigerate up to 1 week.
Combine greens, grapes and chopped walnuts in large bowl.
Just before serving, add dressing; toss well to coat.
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