Summer Greens & Fresh Raspberry Vinaigrette

Début de l'été 2014
food and drink

BY: Tonia Wilson-Vuksanovic

This is a bright fresh salad redolent of summer. The raspberry vinaigrette will keep for 1 week in the refrigerator.

2 tsp (10 mL) Dijon mustard
¼ cup (60 mL) fresh raspberries for vinaigrette
plus ½ cup (125 mL) for salad
¼ cup (60 mL) maple syrup
½ cup (125 mL) red wine vinegar
½ tsp (2 mL) salt
¼ tsp (1 mL) freshly ground black pepper
¾ cup (175 mL) olive oil
8 cups (2 L) summer salad greens, i.e. Boston, red or green leaf, mesclun mix
½ a large apple, sliced thinly

1 Add to blender the mustard, ¼ cup (60 mL) raspberries, maple syrup, vinegar, salt, pepper and oil, blend until smooth.

2 When ready to serve, toss lettuce, remaining raspberries and apple slices with desired amount of vinaigrette (there will be extra). Toss well and season if necessary.

Serves 4

What to Serve