Thursday, April 30, 2009

PostHeaderIcon Ensalate: Rasberry Vinaigrette Dressing

  • 1/2 cup raspberries, fresh or frozen (thawed)
  • 1/4 cup apple cider vinegar
  • 1/4 cup balsamic vinegar
  • 2 tsp sugar
  • 1 tbsp dijon mustard
  • 1/4 cup vegetable oil or extra virgin olive oil

Add all ingredients, except oil to a blender or food processor and puree until smooth. Slowly add oil until well combined.

Serving Suggestion:

  • 4 cups spring mix greens
  • 2 bartlett or anjou pears
  • 1/2 cup chopped pecans, toasted
  • Cracked black pepper

Core & slice pears. Divide spring mix across 4-6 salad plates. Arrange pear slices on greens and sprinkle with pecans. Drizzle with rasberry vinaigrette dressing, dust with black pepper and serve.


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