Best 9 Mixed Greens And Tomatoes With Raspberry Vinaigrette Recipes

MIXED GREENS AND TOMATOES WITH RASPBERRY VINAIGRETTE

Steps:

• Wash the greens; drain and dry. Cut up the tomatoes, if using.
• In serving bowl, whisk the oil and vinegar together.
• Stir the greens and optional tomatoes into the dressing.

MIXED GREENS WITH RASPBERRY VINAIGRETTE

Steps:

• Blend vinegar and shallots in blender or processor. With machine running, gradually add oil. Season with salt and pepper.
• Combine romaine, radicchio and endive in large bowl. Toss with enough vinaigrette to coat.

MIXED GREENS WITH RASPBERRY VINAIGRETTE

Steps:

• Rinse lettuces, spin dry, pick over and tear into smaller pieces as needed.
• Rinse tomatoes and halve.
• Pick over the raspberries.
• Mix both vinegars with mustard, sugar and salt and pepper to taste. Whisk in the oil.
• Mix all salad ingredients with the vinaigrette and arrange on plates.

TOSSED SALAD AND RASPBERRY VINAIGRETTE

Steps:

• For the salad: Place the salad greens in a large bowl. Mix in the cranberries, walnuts, mandarin oranges, grape tomatoes and feta.
• For the vinaigrette: Combine the raspberries, vinegars, sugar and mustard in a blender until smooth. Slowly stream in the oil until combined.
• Toss the salad with the vinaigrette before serving.

GREENS WITH FRESH RASPBERRY VINAIGRETTE

Steps:

• Put the raspberries, mustard and pomegranate juice into a food processor or blender and puree until smooth. With the motor running, add the olive oil in a slow steady stream, until a smooth emulsified dressing has formed. Season the dressing with salt and pepper, to taste. (If the dressing is too thick, add another tablespoon of juice.)
• Place half of the dressing in the bottom of a large chilled salad bowl and top with mixed greens. Toss when ready to serve and garnish salad with additional raspberries.
• Note: Leftover vinaigrette can be stored in an airtight container in the refrigerator for up to 5 days.

MIXED GREEN SALAD WITH RASPBERRY VINAIGRETTE

Steps:

• In a small bowl, whisk together vinegar, and next 4 ingredients. Slowly add oil, whisking to combine.
• Divide mixed salad greens evenly among salad plates. Top with raspberries and Spicy Pecan Halves. Drizzle with raspberry vinaigrette.
• Spicy Pecan Halves:.
• 1/2 c butter.
• 3 tbsps sugar.
• 1/2 tsp salt.
• 1/4 tsp cayenne pepper.
• 1 (6oz) pkg pecan halves.
• In a medium skillet, melt butter over medium heat. Stir in sugar, salt and cayenne. Add pecan halves, tossing to coat. Cook 3 minutes, stirring constantly; spoon onto wax paper to cool. (makes about 1 1/2 cups).

GREENS WITH RASPBERRY VINAIGRETTE

Steps:

• Wash and dry greens.
• In serving bowl, whisk together mustard, vinegar and oil. Toss greens with dressing.

MIXED GREEN SALAD WITH RASPBERRY DRESSING

Steps:

• In a large salad bowl, combine the spinach, lettuce, red pepper, onion, oranges and mushrooms. In a small bowl, whisk the dressing ingredients. Drizzle over salad; toss to coat.

MIXED GREENS WITH FRESH TOMATO VINAIGRETTE

Steps:

• Combine the endives, watercress, lettuce and arugula in a large bowl.
• Add half of the dressing and gently toss to coat.
• Season with salt and pepper.
• Serve the salad on plates and drizzle with the remaining vinaigrette.
• Makes 8 servings.
• Vinaigrette; In a blender, puree the tomato chunks until smooth.
• Strain through a fine sieve, pressing hard on the solids.
• Rinse out the blender and return the tomato juice to it.
• Add the garlic and lemon juice and with the machine on, add the olive oil in a thin stream, blending until smooth.
• Add the chopped tomato and pulse just until chunky.
• Season with salt and pepper.