Mixed Greens with Raspberry Vinaigrette
Makes 6 to 8 servings
|1/2||cup walnut halves|
|1/3||cup vegetable oil|
|2-1/2||tablespoons raspberry vinegar|
|1||tablespoon chopped shallot|
|2||cups washed and torn Romaine lettuce leaves|
|2||cups washed and torn spinach leaves|
|2||cups washed and torn red leaf lettuce leaves|
|1||cup halved red seedless grapes|
- Preheat oven to 350°F. To toast walnuts, spread in single layer on baking sheet. Bake 6 to 8 minutes or until light golden brown, stirring frequently; cool. Coarsely chop; set aside.
- Place oil, vinegar, shallot, salt and sugar in small bowl or small jar with lid. Whisk together or cover and shake jar until mixed. Cover; refrigerate up to 1 week. Combine greens, grapes and chopped walnuts in large bowl. Just before serving, add dressing; toss well to coat.
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