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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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The lightly sweet raspberry flavor of the vinaigrette really dresses up this salad. It's a lovely ruby color perfect to serve someone special or just for yourself. Marcy Cella, L'Anse, Michigan Ingredients:
raspberry vinaigrette: |
1/2 cup white wine vinegar |
3 tablespoon sugar |
1/2 cup fresh raspberries |
2 tablespoon water |
1 tablespoon canola oil |
salad: |
1 medium tomato |
sweet red peppers |
assorted salad greens |
cherry tomatoes, halved |
pitted whole ripe olives |
Directions:
1. For dressing, combine vinegar and sugar in a pint glass jar. Microwave on high for 1 minute; stir. Add raspberries. Cover and let stand at room temperature for 1 hour. Refrigerate overnight. Just before serving, add water and oil; shake well.
2. Make a tomato rose by taking a sharp knife and slowly peeling a continuous strip around tomato, keeping the peel in one piece. Turn the tomato skin in on itself, forming a rose. With a small heart shaped metal cutter, cut out hearts from red peppers. Place salad greens on a serving platter; place tomato rose in the center and surround with red pepper hearts, cherry tomatoes and olives. Serve dressing with salad. Yield: 6 servings.
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