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Tossed Salad and Raspberry Vinaigrette

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  • Level: Easy
  • Total: 10 min
  • Active: 10 min
  • Yield: 4 to 6 Servings
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1 pound mixed field greens

1 cup dried cranberries

1 cup walnut pieces

One 22-ounce can mandarin oranges, drained and chilled

1 1/2 cups grape tomatoes, halved

1 1/2 cups crumbled feta cheese


1 cup fresh raspberries

1/2 cup apple cider vinegar

1/2 cup aged balsamic vinegar

2 teaspoons sugar

1 1/2 tablespoons Dijon mustard

1/2 cup extra-virgin olive oil


  1. For the salad: Place the salad greens in a large bowl. Mix in the cranberries, walnuts, mandarin oranges, grape tomatoes and feta.
  2. For the vinaigrette: Combine the raspberries, vinegars, sugar and mustard in a blender until smooth. Slowly stream in the oil until combined.
  3. Toss the salad with the vinaigrette before serving.

Cook’s Note

Aged balsamic vinegar gives this vinaigrette a bold, rich flavor. Increase the sugar if your raspberries aren't sweet enough for your taste.