This gourmet inspired salad can be enjoyed as the main course of a simple, yet elegant lunch and also makes an impressive first course to many main dish meals. It's simple to make, and the combination of flavors and textures mixed with the raspberry vinaigrette dressing is truly delicious.
Mixed Green Salad with Raspberry Vinaigrette Dressing
Ingredients:
- 1 head of crisp romaine lettuce
- 2/3 cup crumbled bleu cheese
- 2 green apples, sliced
- 2/3 cup caramelized walnuts
- 1 cup frozen raspberries
- 1 cup sugar
- 2 Tbsp fresh lemon juice
- 2 Tbsp red wine vinegar
- 2 cups canola oil
Directions:
- Chop or tear one head of romaine lettuce into pieces and place into a large serving bowl.
- Add the crumbled bleu cheese, apple slices and caramelized nuts and set aside.
- Place the frozen raspberries in a blender and puree.
- Pour the the raspberry puree out of the blender and into a sieve.
- Press the puree through the sieve and into a medium sized mixing bowl.
- Place the puree that has gone through the sieve back into the blender.
- Add the sugar, lemon juice, red wine vinegar and canola oil to the raspberry puree in the blender.
- Blend it all together until well combined.
- Drizzle the desired amount of dressing over the mixed greens in the serving bowl, or plate the salad on individual salad plates first and drizzle the dressing over the top.
Variations for this recipe include substituting the caramelized walnuts for regular walnuts or pecans, or using pears instead of apples. Adding two cups of chopped, cooked chicken is a way to make this salad into more of a main course meal, and is the perfect dish to serve at baby showers, bridal showers or luncheons.
The amount of raspberry dressing this recipe makes will be more than is necessary to coat the entire mixed green salad. The leftover dressing can be stored in an airtight container in the refrigerator for up to one week. Freezing the dressing is not recommended.
Another good way to use the dressing is as a dip for warm, soft breadsticks. It can also be warmed up and drizzled over sauteed asparagus or green beans. This dressing is not meant for use as a meat marinade, because it tends to turn chicken or light colored fish an unattractive pink color.
Enjoy this special recipe for a flavorful mixed green salad with a delicious, versatile raspberry dressing. It's sure to be a guaranteed hit at luncheons, dinner parties or holiday gatherings and easy enough to make for a gourmet inspired weekday family dinner.
Minka Gantenbein - Minka Gantenbein is a freelance journalist from the beautiful Central Coast of California. She has a Bachelor of Science degree in ...
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