nch slices.
For the raspberry vinaigrette, whisk all ingredients in a
Toss salad greens, raspberries, jicama, and almonds together in a large bowl. Drizzle with raspberry vinaigrette to serve.
Make the vinaigrette: mash the raspberries with a
For the Salad:
Combine the spinach, lettuce, orange, apple, kiwifruit (if using), and pecans in a large bowl; toss gently.
Pour Raspberry Vinaigrette over the spinach mixture just before serving.
For the Vinaigrette:
Combine all ingredients in a jar; cover tightly, and shake vigorously. Cover and chill thoroughly. (Makes 1 cup of vinaigrette).
Combine arugula, chicken (poach in a skillet of gently simmering water for 8-10 mins), cucumber and macadamias in a large bowl.
For the raspberry vinaigrette, place raspberries in a food processor with olive oil, vinegar and sugar. Process until smooth. Season to taste.
Drizzle dressing over salad just before serving.
Mix together mixed salad greens or baby spinach leaves.
Toss in strawberry slices, grapes, mandarine segments, red onion slices and glazed pecans. Toss all the salad ingredients.
Combine all the raspberry vinaigrette ingredients and pour over salad.
Add feta cheese crumbles on top. Serve salad immediately or store in refrigerator.
SERVING SUGGESTION: can also be served with Ken's Steak House, Lite Raspberry Walnut Vinaigrette Salad Dressing over the salad and store-bought glazed pecans, if you like.
Preheat oven at 350 degrees.
Thaw and wash your chicken breast and place into a glass dish.
Pour the Raspberry Vinaigrette dressing over the chicken breast until they are just about covered.
Place in oven at 350 degrees for one hour.
When done spoon sauce from baking dish over your chicken, rice or potatoes.
picy Pecan Halves. Drizzle with raspberry vinaigrette.
Spicy Pecan Halves:.
Salad: Wash, dry, and gently tear all lettuces into pieces and divide among 4 salad plates. Evenly divide the pine nuts, cheese, bacon, and raspberries between the four plates. Top with raspberry vinaigrette to taste.
Vinaigrette: Combine all ingredients in a jar and shake well to combine.
br>In small bowl combine raspberry vinaigrette dressing, garlic, ginger, anise seed
Vinaigrette: Whisk together ingredients and season to tate with salt and pepper.
Green Beans: Blanch beans in boiling water for 2 minutes; drain and plunge into ice water. Drain well. Toss, red pepper and onions with vinaigrette. Sprinkle with pine nuts.
Vigorously whisk together the raspberry jam, vinegar, and olive oil until thoroughly combined; season with salt and black pepper to serve.
This make two generous salads. Divide the spinach among two salad plates and top with sliced berries, banana, walnuts and crumbled cheese. Top with your favorite raspberry vinaigrette and enjoy!
Whisk together the raspberry vinaigrette, maple syrup, and soy sauce
ake (cavity) with Raspberry Cream recipe .
(Red raspberry preserves may be substituted
*NOTE: See Recipe #11040 for roasting directions. Omit
In large skillet, heat oil over medium hat. Add mushrooms, cook 5 minutes or until softened. Add raspberry dressing and vinegar,boil 1 minute. Season with salt and pepper.
Place spinach,raspberries an pecans in salad bowl or arrange on idividual salad plates. Toss with warm dressing or spoon over salad. Sprinkle blue cheese on top.
Serve immediately.
I have a recipe for Raspberry vinaigrette in my Salad Cookbook.
reparing the remaining salad and vinaigrette. (Can also cover and marinade
Combine 1 cup vinaigrette and 1 tablespoon rosemary in
ours.
Make the vinaigrette: Add all vinaigrette ingredients to a small