Greens with Fresh Raspberry Vinaigrette

Total Time:
15 min
Prep:
15 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 cup (1/2 pint) fresh raspberries, plus more for garnish
  • 3 tablespoons Dijon mustard
  • 1/4 cup pomegranate juice, plus more, if needed
  • 3/4 cup extra-virgin olive oil
  • Coarse salt and freshly ground black pepper
  • 6 cups mixed greens, washed and dried
Directions
Watch how to make this recipe.
  • Put the raspberries, mustard and pomegranate juice into a food processor or blender and puree until smooth. With the motor running, add the olive oil in a slow steady stream, until a smooth emulsified dressing has formed. Season the dressing with salt and pepper, to taste. (If the dressing is too thick, add another tablespoon of juice.)

  • Place half of the dressing in the bottom of a large chilled salad bowl and top with mixed greens. Toss when ready to serve and garnish salad with additional raspberries.

  • Note: Leftover vinaigrette can be stored in an airtight container in the refrigerator for up to 5 days.


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