Adapted from Allrecipes
I wanted a fun salad to serve with the butternut squash soup. Besides being scrumptious the salad gave the meal a more summery, fresh feel. The raspberry vinaigrette was a find. A bunch of recipes I reviewed before settling on this one called for using raspberry vinegar, which is something I just don't have on hand and am reluctant to buy since I don't know what else I would use it for. Anyway, the salad was delicious!
Ingredients:
- 1 can mandarin oranges
- ¼ cup extra virgin olive oil
- 3 Tbs raspberry jam
- 1 Tbs red wine vinegar
- 1 (10 oz) package of spring lettuce mix
- 1 pear, chopped
- ¼ cup craisins
- ½ avocado, diced
- ½ cup feta cheese
- 1/3 cup chopped pecans, toasted
Directions:
- Drain oranges, reserving ½ cup juice. In a jar with tight-fitting lid, combine oil, jam, vinegar and reserved juice. Shake well.
- In a large salad bowl, toss oranges, lettuce, pear, craisins, avocado, feta and pecans. Serve with the dressing.
Note: Peach juice may be used as a substitute for the mandarin orange juices.
No comments:
Post a Comment