If regular old side salads aren’t cutting it for you anymore, try this fresh and fruity version, with mixed greens and a nice raspberry balsamic vinaigrette.
I found the dressing recipe on a bottle of Crisco oil I bought. It uses raspberry jam. It’s got great flavour. Not too raspberry-y. More like balsamic with a fruity background. I like to make it in a jar, so it’s easy to shake up and store in the fridge.
Related Food & Whine Recipe: Basic Balsamic Vinaigrette.
Mixed Greens Salad with Raspberry Vinaigrette
Summary: This salad is endlessly customizable to whatever you’d like to add. The vinegarette keeps well in the fridge.
- Mixed Salad Greens
- For the Vinaigrette:
- 1 cup raspberry jam
- 1/4 cup balsamic vinegar
- 1/4 cup Dijon mustard
- 3/4 tsp. ground pepper
- 1/2 cup canola or vegetable oil
- 1/2-3/4 cup water
- Optional Salad Topping:
- Fresh Raspberries
- Mandarin Oranges
- Pecan Pieces
- Sunflower Seeds
- Goat Cheese
- Combine jam, vinegar, mustard and pepper in a small bowl whisking until blended. Gradually whisk in oil, then 1/2 cup water. Continue whisking until smoothly blended. Add an additional 1/4 cup water for a thinner consistency, if desired. Refrigerate unused dressing.
- Serve over mixed greens. Top with any of fresh raspberries, mandarin orange pieces, goat cheese, toasted nuts or sunflower seeds.
Number of servings (yield): 4