Raspberry Salad Recipes

SPRING RASPBERRY SALAD

Steps:

• In 8-inch nonstick skillet cook walnuts and sugar over low heat about 10 minutes, stirring constantly, until sugar is melted and walnuts are coated; cool and break apart.
• In large bowl, combine salad greens, raspberries, onion and dates. Just before serving, pour dressing over salad; toss gently to coat. Top with cheese and walnuts.

FAVORITE RASPBERRY TOSSED SALAD

Steps:

• In a large salad bowl, combine the first seven ingredients. In a small bowl, whisk the fruit spread, vinegar, oil, salt and pepper. Pour over salad and toss gently to coat.

ROSEY RASPBERRY SALAD

Steps:

• In a large bowl, dissolve gelatin in boiling water. Add sherbet and stir until melted. Chill until syrupy. Add raspberries. Pour into an oiled 8-cup mold. Chill until firm.

SUMMERTIME RASPBERRY SALAD

Steps:

• Divide romaine between two salad plates. Top with the pear, raspberries, pecans and cranberries. Drizzle with vinaigrette.

RASPBERRY SALAD

Steps:

• Combine first 6 ingredients in a jar. Cover tightly, and shake vigorously.
• Pour dressing over lettuce; toss gently to coat.
• Top with raspberries.

BEST RASPBERRY SALAD DRESSING (VINAIGRETTE)

Steps:

• Measure the dressing ingredients in a wide-mouth pint jar.
• Process with an immersion blender, which will emulsify (incorporate and thicken) the dressing all at once!

RASPBERRY SALAD DRESSING

Steps:

• Put all ingredients in a blender and buzz.
• Add sugar or more jam if too tart.

RASPBERRY SALAD

Steps:

• First layer: Dissolve jello in the boiling water.
• Add the raspberries, which have been partially thawed.
• Pour into a bundt pan & refrigerate until set, approx 2-3 hours.
• Second layer: Whip cream cheese with mixer (it is best to have the cream cheese at room temp, I take it out of fridge when I put the jello in to set).
• Mix in the powdered sugar & Cool Whip and whip well.
• Spread over set jello & place in refrigerator.
• Third layer: I crush the pretzels in a gallon size ziploc bag & use a rolling pin. Could also crush using a blender & doing 1/2 at a time, making sure not to make them too fine.
• Mix melted butter, sugar & pretzels together.
• Bake in 350 degree oven for 15 minutes, stirring every 5 minutes.
• Stir & cool slightly then sprinkle over the second layer.
• Refrigerate until ready to serve. Place bundt pan in sink of warm water for a minute, slip a knife around the edges in a couple spots to loosen from pan, place serving plate on top & flip to unmold the salad. Slice & serve.
• Hint-If you choose to make this in a 9x13 cake pan instead of a bundt pan, you could reverse the layers & just bake the pretzel layer in the bottom of the cake pan for 10 minutes without stirring & cool slightly. You need to be very careful spreading the second layer over the pretzel layer. Then the jello layer goes on top & refrigerate overnight. This way you don't have to wait for the jello to set before completing the other 2 layers & you would not unmold. This way works best if bringing to a potluck.

RASPBERRY WALNUT SALAD

Steps:

• For dressing, in small bowl whisk vinegar, lemon juice, garlic, sugar, salt and pepper.
• Slowly add oil, whisking until well blended.
• Cover and refrigerate 4 hours or overnight to blend flavors.
• For salad, in serving bowl combine mixed greens, cucumber slices and walnuts.
• Whisk dressing; drizzle over top. Toss salad to coat.
• Scatter raspberries over top. Serve immediately.

RASPBERRY AND SPINACH SALAD

Steps:

• Mix the oil into the poppyseeds, dijon and honey.
• Add vinegar.
• Shake well-- this dressing stays emulsified very well.
• You can toss with the rest of the salad ingredients or toss with just the spinach and then garnish the top with the other ingredients, or plate each serving and pour dressing over, whatever you choose.