RASPBERRY BALSAMIC -WALNUT VINAIGRETTE
I can't think of a better way to dress a spring salad mix of baby greens, or as a delicious accent to some of autumn's stronger-tasting field greens. And it's wonderful on spinach or fruit salads. Add more of either oil if you wish; but remember that a little walnut oil goes a long way. Make it "gifty" by bottling the dressing decoratively and adding a few fresh raspberries to the bottle.
Provided by EdsGirlAngie
Categories Salad Dressings
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Whisk together all ingredients until blended.
- Refrigerate.
Nutrition Facts : Calories 270.7, Fat 25.2, SaturatedFat 2.7, Sodium 8.1, Carbohydrate 10.7, Fiber 0.7, Sugar 7.4, Protein 1.3
RASPBERRY WALNUT VINAGRETTE SALAD DRESSING
We eat salad every day and I like variety! This is a fav in our house! Enjoy! It goes well on Mixed greens with chopped walnuts, and whatever veggies you like such as tomato and cucumber. You might even enjoy some crumbled Gorgonzola cheese! For an extra kick we like to sometimes add some chipotle powder to the dressing!
Provided by christymarsh
Categories Salad Dressings
Time 5m
Yield 15 ounces, 15 serving(s)
Number Of Ingredients 5
Steps:
- Combine the jam, water, and vinegar together, slowly add the oil while whisking constantly until well blended. Salt to taste.
- This will taste best if given time for the flavors to meld, but it is still very good immediately after making!
- Serving size 2 Tablespoons or 1 ounce.
RASPBERRY AND WALNUT VINAIGRETTE
Categories Condiment/Spread Mustard No-Cook Quick & Easy Salad Dressing Vinegar Honey Tarragon Gourmet
Yield Makes about 1/2 cup
Number Of Ingredients 5
Steps:
- In a bowl whisk together the mustard, the vinegar, and salt to taste, add the oils in a stream, whisking, and whisk the vinaigrette until it is emulsified. Stir in the tarragon.
MESCLUN SALAD WITH RASPBERRY-WALNUT VINAIGRETTE
The dressing can be made and the greens washed one day ahead and refrigerated.
Provided by Marian Burros
Categories easy, quick, salads and dressings
Time 10m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Wash and dry the greens, and place in refrigerator in a plastic bag.
- Whisk the vinegar, oil and mustard together; cover and refrigerate.
- To serve, bring dressing to room temperature. Just before serving, toss the greens with dressing.
Nutrition Facts : @context http, Calories 119, UnsaturatedFat 11 grams, Carbohydrate 1 gram, Fat 13 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 22 milligrams, Sugar 0 grams, TransFat 0 grams
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