Greens with Fresh Raspberry Vinaigrette
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 403
- Total Fat
- 41
- Saturated Fat
- 6
- Carbohydrates
- 9
- Dietary Fiber
- 4
- Sugar
- 4
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 375
- Total: 15 min
- Prep: 15 min
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
- 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.