Best 7 Brunchtime Salad With Creamy Raspberry Vinaigrette Recipes

CREAMY RASPBERRY VINAIGRETTE

Steps:

• Heat the raspberries and 1 tablespoon of water in a small saucepan over medium heat, covered.
• After a couple of minutes, juices will begin seeping out of the raspberries. Use a fork to mash the raspberries and allow the mixture to come to a gentle boil.
• Remove the cover from the saucepan and allow the mixture to gently bubble for a couple of minutes, ensuring the raspberries are completely softened. Add the honey and stir to combine.
• Pour the raspberry mixture into a bowl or container and place it in the refrigerator until completely cold.
• Using a fine strainer, strain the raspberry mixture into a bowl, separating the pulp from the syrup. Press the raspberry pulp into the strainer to get out as much liquid as possible. Save the raspberry pulp for a smoothie or to put on ice cream later, and use the raspberry syrup for this dressing.
• In a small blender (I used my magic bullet), combine all of the ingredients, including the raspberry syrup. Blend until completely combined and creamy. If you don't have a blender, you can whisk all of the ingredients together in a bowl vigorously.
• Serve on your favorite salads!

FRESH RASPBERRY BALSAMIC VINAIGRETTE

Steps:

• Mix raspberries and sugar together in a bowl; set aside until mixture is juicy, about 10 minutes. Mash berries using a fork until liquefied. Pour berry mixture into a jar with a lid; add balsamic vinegar, olive oil, honey, and salt. Cover jar with lid and shake until dressing is mixed well. Store in refrigerator.

SALAD WITH NASTURTIUMS AND RASPBERRY VINAIGRETTE

Steps:

• For the vinaigrette: Whisk together the vinegar, honey and mustard with a fork. Gradually whisk in the oil. Taste and adjust the seasonings. Add a handful of raspberries. Put in the blender. Puree into a smooth red dressing. Taste and season with salt and pepper. Makes about 1/2 cup/125 ml of dressing.
• For the salad: Put the greens in a salad bowl and toss with the vinaigrette. Strew the blossoms over and serve immediately.

TOSSED SALAD AND RASPBERRY VINAIGRETTE

Steps:

• For the salad: Place the salad greens in a large bowl. Mix in the cranberries, walnuts, mandarin oranges, grape tomatoes and feta.
• For the vinaigrette: Combine the raspberries, vinegars, sugar and mustard in a blender until smooth. Slowly stream in the oil until combined.
• Toss the salad with the vinaigrette before serving.

CHICKEN AND BABY SPINACH WITH RASPBERRY-BALSAMIC VINAIGRETTE

Steps:

• For the dressing:
• Combine vinaigrette, raspberries, and sugar in a blender. Blend until smooth; set aside.
• For the salad:
• In a large bowl, toss together spinach, onions, raspberries, cucumbers, and half of the vinaigrette.
• Divide mixture among 4 chilled plates. Add chicken strips to mixing bowl and toss with 2 tablespoons dressing. Divide among the plates. Garnish with feta, pecans, and black pepper. Serve.

RASPBERRY VINAIGRETTE SALAD DRESSING

Steps:

• Press raspberries through a fine-mesh sieve using a spoon to remove seeds.
• Whisk raspberries, rice vinegar, garlic, sugar, sea salt, and white pepper together in a bowl. Slowly drizzle avocado oil into raspberry mixture, whisking rapidly, until dressing is thick and creamy. Let sit until flavors develop, about 10 minutes.

CREAMY RASPBERRY VINAIGRETTE

Steps:

• Puree berries in food processor or blender.
• Press puree through a fine sieve with the back of a wooden spoon.
• You need at least 3/4 cup of puree.
• Add vinegar and sugar to blender; blend until smooth.
• With blender running, slowly add oil, then slowly add half and half.
• Return berry puree to blender and mix well.
• Refrigerate until ready to serve, then shake well.