Name: Tossed Salad and Raspberry Vinaigrette
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H10M0.000S
Yield: 4 to 6 Servings
Ingredients: 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

Directions

Watch how to make this recipe.

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

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Tossed Salad and Raspberry Vinaigrette

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