Tossed Salad and Raspberry Vinaigrette
- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: 4 to 6 Servings
- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: 4 to 6 Servings
Ingredients
Salad:
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
Vinaigrette:
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
- 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.
