Raspberry Goat Cheese Saladraspberry Vinaigrette Recipes
ROASTED BEET SALAD WITH RASPBERRY BALSAMIC VINAIGRETTE
Make and share this Roasted Beet Salad With Raspberry Balsamic Vinaigrette recipe from Food.com.
Provided by cookiedog
Categories Salad Dressings
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- To Roast the Beets: Adjust the oven rack to the center position and preheat the oven to 400°F Rub the beets with the olive oil and wrap them together in a large piece of aluminum foil. Put the beets in a small roasting pan or baking dish and roast them for 50 minutes to an hour, until they are tender when a knife is inserted in the center.
- Remove the foil packet from the pan and let the beets cool on the foil before unwrapping. Using your fingers, peel the beets over the foil. The skins should slip off easily; if not, use a paring knife. Cut the beets into 1/4-inch matchstick slices and reserve.
- To make the Vinaigrette: Put the olive oil, balsamic vinegar, red wine vinegar, onion, jam, mustard, and sugar in the container of a blender or food processor. Process until well blended and emulsified. (You should have 1 cup.) Season to taste with salt and pepper.
- To Assemble the salad: In a large salad bowl, toss the greens, beets, and walnuts with half of the dressing. Season to taste with pepper. Top each serving with some of the cheese. Pass the remaining dressing at the table.
Nutrition Facts : Calories 539.2, Fat 50.4, SaturatedFat 10.6, Cholesterol 21.3, Sodium 503.8, Carbohydrate 15.2, Fiber 3.1, Sugar 8.9, Protein 10.7
ARUGULA, WATERCRESS, AND GOAT CHEESE SALAD WITH RASPBERRY VINAIGRETTE
Provided by Joe Dion
Categories Salad Leafy Green Nut Appetizer No-Cook Quick & Easy Goat Cheese Raspberry Arugula Spring Summer Watercress Bon Appétit South Carolina Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Puree 1/2 cup raspberries, oil, vinegar, shallot, and honey in blender. Season dressing to taste with salt and pepper.
- Combine remaining 1/2 cup raspberries, greens, watercress, and pine nuts in large bowl. Toss with enough dressing to coat. Divide salad among plates. Sprinkle with goat cheese. Serve, passing remaining dressing separately.
RASPBERRY-GOAT CHEESE SALAD/RASPBERRY VINAIGRETTE
This beautiful salad will delight your family and guests.
Provided by Daily Inspiration S
Categories Lettuce Salads
Time 20m
Number Of Ingredients 7
Steps:
- 1. In a jar, combine the oil, vinegar, mustard, and sugar. Cover and shake well.
- 2. In a salad bowl, toss together the salad greens, raspberries and goat cheese. Shake dressing and pour over the salad. Toss and serve immediately.
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- In a large bowl, combine baby spinach, strawberries, blueberries and pecans. Add the dressing little by little and toss until greens are well-coated (you may have a bit left over but you'll use most of it). Taste and adjust seasoning with salt and pepper. Sprinkle crumbled goat cheese over top and serve.
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- To make the dressing, combine the raspberries, oil, vinegar, maple syrup, shallot, and salt in a blender, and blend until smooth. Taste and adjust the flavor, as needed.
- To assemble the salad, arrange the arugula in a large serving bowl, and top it with the sliced pear, goat cheese, pecans, and raspberries or pomegranate arils. Drizzle half the dressing over the salad and toss gently to coat. Taste and add more dressing, as desired. Serve right away.
- This dressing can be made up to 2 days in advance when stored in an airtight container in the fridge. Be sure to dress this salad right before serving it, so it doesn't get soggy.
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- Add enough spinach to fill a serving bowl (or smaller bowls if not serving to a crowd), Add piles of the berries/fruit you’re using on top of the salad. Add the pecans (you might have some leftover). Add some crumbled goat cheese, if using. Just before serving drizzle the raspberry vinaigrette over top of the salad. Serve immediately.
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