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.
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