Mixed Greens with Raspberry Vinaigrette
the Editors of Publications International, Ltd.

Mixed Greens with Raspberry Vinaigrette
Yield
Makes 6 to 8 servings
Ingredients
1/2 | cup walnut halves |
1/3 | cup vegetable oil |
2-1/2 | tablespoons raspberry vinegar |
1 | tablespoon chopped shallot |
1/2 | teaspoon salt |
1/2 | teaspoon sugar |
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 |
Preparation
- 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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