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Categories:
vinaigrette vegetable oil raspberries red wine vinegar raspberry sugar Dijon mustard poppy seeds candied pecans butter sugar pecans Salad spring mix salad greens fresh raspberries Feta cheese
Viewed: 100 - Published at: 5 years agoIngredients
- FOR THE VINAIGRETTE:
- 1/2 cups Vegetable Oil
- 6 whole Raspberries (Fresh Or Frozen)
- 3 Tablespoons Red Wine Vinegar
- 2 Tablespoons Raspberry Jam
- 1 Tablespoon Sugar
- 1 Tablespoon Dijon Mustard
- 1 teaspoon Poppy Seeds
- 1/4 teaspoons Onion Powder
- FOR THE CANDIED PECANS:
- 2 Tablespoons Butter
- 2 Tablespoons Sugar
- 1/2 cups Whole Raw Pecans
- FOR THE SALAD:
- 5 ounces, weight Package Spring Mix Salad Greens
- 6 ounces, weight Package Fresh Raspberries
- 1/4 whole Medium Red Onion, Thinly Sliced
- 1/2 cups Crumbled Feta Cheese
Method
- For the vinaigrette: Mix together all of the vinaigrette ingredients in a blender or small bowl of a food processor until emulsified. Set aside.
- For the candied pecans:
- Add butter and sugar to a saute pan over medium heat. Once melted toss in pecans and cook for one minute. Pour and spread out onto waxed paper to cool. Break apart with a fork before adding to the salad.
- Assembling the salad:
- Layer the greens, raspberries, onion, Feta, and pecans on a platter, drizzle with the vinaigrette and serve.
- Tips: I love to add spinach to the lettuce mix. The vinaigrette may be made ahead and stored in the refrigerator for up to a week.
