Wednesday, December 14, 2011

WINTER SALAD WITH TOASTED ALMONDS AND RASPBERRY DRESSING

DRESSING:
2 cups frozen raspberries, thawed
2 cups wine vinegar
2/3 cup olive oil
1 tsp honey
2 garlic cloves, crushed

Puree raspberries in blender or food processor; strain through a sieve and discard seeds. Pour into a jar.  In a jar with a tight filling lid combine 1/3 cup of the raspberry vinegar with the olive oil, honey and garlic; shake vigorously until well mixed.

SALAD:
8 cups mixed salad greens
1/2 large red bell pepper, julienned
1/2 cup finely diced carrot
1/2 cup seedless grape halves
1/4 cup toasted almonds

Arrange the salad ingredients on individual salad plates or in a large salad bowl.  Serve with the above raspberry dressing.

Yield: 8 to 10 servings

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.