Tossed Salad and Raspberry Vinaigrette (Trisha Yearwood) |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Ingredients:
1 pound mixed field greens |
1 cup dried cranberries |
1 cup walnut pieces |
one 22-ounce can mandarin oranges, drained and chilled |
1 1/2 cups grape tomatoes, halved |
1 1/2 cups crumbled feta cheese |
1 cup fresh raspberries |
1/2 cup apple cider vinegar |
1/2 cup aged balsamic vinegar |
2 teaspoons sugar |
1 1/2 tablespoons dijon mustard |
1/2 cup extra-virgin olive oil |
Directions:
1. For the salad: Place the salad greens in a large bowl. Mix in the cranberries, walnuts, mandarin oranges, grape tomatoes and feta.
2. For the vinaigrette: Combine the raspberries, vinegars, sugar and mustard in a blender until smooth. Slowly stream in the oil until combined.
3. Toss the salad with the vinaigrette before serving.
4. Cook Notes: Aged balsamic vinegar gives this vinaigrette a bold, rich flavor. Increase the sugar if your raspberries aren't sweet enough for your taste.
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