- 1/4 cup balsamic vinegar
- 1 teaspoon sugar
- 2 teaspoons minced fresh parsley leaves
- 2 rounded tablespoons walnut pieces
- 1/2 teaspoon pepper
- 1/4 cup raspberries
- 1/2 teaspoon salt
- 1/2 cup canola oil
- 1/2 cup walnut oil
- 8 cups assorted greens, washed, dried, torn into bite-size pieces
- 1/2 cup cherry tomatoes
- 1/2 cup raspberries
- 1/2 cup walnuts, toasted
Puree vinegar, sugar, parsley, nuts, pepper, berries and salt in processor. With machine running, slowly add oils until combined.
Place greens on 4 plates; top with tomatoes and berries. Drizzle each with 2 tablespoons dressing. Sprinkle with nuts.