Best 9 Mixed Greens With Raspberry Vinaigrette Recipes

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Indulge in a culinary journey with our Mixed Greens with Raspberry Vinaigrette recipe, a symphony of flavors that tantalizes the taste buds. This vibrant salad bursts with a medley of crisp greens, sweet berries, and a tangy vinaigrette dressing, creating a delightful symphony of textures and flavors. For those seeking a vegan option, we've crafted a delectable Vegan Caesar Salad, a plant-based rendition of the classic dish, featuring creamy avocado dressing and crunchy croutons. Craving something warm and comforting? Our hearty Minestrone Soup recipe delivers a wholesome and flavorful experience, packed with fresh vegetables, tender pasta, and a rich broth. And if you're in the mood for a quick and easy lunch, our Tuna Salad Sandwich recipe promises a satisfying and protein-packed meal, perfect for busy weeknights or midday cravings.

Here are our top 9 tried and tested recipes!

RASPBERRY ALMOND MIXED GREENS WITH RASPBERRY BALSAMIC VINAIGRETTE



Raspberry Almond Mixed Greens with Raspberry Balsamic Vinaigrette image

Raspberry Almond Mixed Greens with Raspberry Balsamic Vinaigrette is a tossed salad recipe that's bursting with sweet summer flavors. A blend of lettuces, toasted almonds and plump raspberries are tossed in a balsamic vinaigrette sweetened with a hint of raspberry jam.

Provided by Gwynn Galvin

Categories     Salad     Side Dish

Time 10m

Number Of Ingredients 9

1 container (5 oz.) spinach, arugula & radicchio lettuce blend, (5 cups)
1 container (6 oz.) raspberries
1/3 cup sliced almonds, (toasted)
1/4 cup olive oil
2 Tbs. seedless red raspberry jam
1 Tbs. balsamic vinegar
1/2 tsp. kosher salt
1/4 tsp. pepper
3 oz. garlic & herbs goat cheese, (sliced into half circles)

Steps:

  • In serving bowl arrange lettuce blend, raspberries and almonds.
  • In small bowl whisk olive oil, jam, vinegar, kosher salt and pepper until blended.
  • Just before serving drizzle vinaigrette over salad and toss until evenly coated. Top with goat cheese rounds.

Nutrition Facts : Calories 321 kcal, Carbohydrate 12 g, Protein 8 g, Fat 28 g, SaturatedFat 6 g, Cholesterol 10 mg, Sodium 322 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving

MIXED GREEN SALAD WITH RASPBERRY DRESSING



Mixed Green Salad with Raspberry Dressing image

In Grand Blanc, Michigan, Brenda Lancaster tosses together this pretty medley of greens, mushrooms, red pepper, onion and oranges. She uses raspberry vinegar in the homemade dressing, but cider vinegar works nicely in a pinch.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 13

3-1/2 cups baby spinach
2 cups torn leaf lettuce
1/2 cup chopped sweet red pepper
1/2 cup sliced red onion
1/4 cup mandarin oranges
1/4 cup sliced fresh mushrooms
DRESSING:
2 tablespoons olive oil
1 tablespoon raspberry vinegar
1 teaspoon sugar
1/4 teaspoon minced fresh parsley
1/4 teaspoon minced fresh basil
Pepper to taste

Steps:

  • In a large salad bowl, combine the spinach, lettuce, red pepper, onion, oranges and mushrooms. In a small bowl, whisk the dressing ingredients. Drizzle over salad; toss to coat.

Nutrition Facts :

MIXED GREENS WITH FRUIT AND RASPBERRY DRESSING



Mixed Greens with Fruit and Raspberry Dressing image

Five minutes and single step process is all you'll need to wrap up this salad made using mixed greens and fruits, drizzled with vinaigrette.

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 5m

Yield 4

Number Of Ingredients 6

2 cups mixed salad greens
1 can (8 oz) pineapple tidbits, drained
1 cup raspberries
2 medium bananas, sliced
2 medium green onions, sliced (2 tablespoons)
1/2 cup fat-free raspberry vinaigrette

Steps:

  • Among 4 salad plates, divide all ingredients except vinaigrette. Drizzle with vinaigrette.

Nutrition Facts : Calories 120, Carbohydrate 28 g, Cholesterol 0 mg, Fiber 4 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 19 g, TransFat 0 g

TOSSED SALAD AND RASPBERRY VINAIGRETTE



Tossed Salad and Raspberry Vinaigrette image

Provided by Trisha Yearwood

Categories     side-dish

Time 10m

Yield 4 to 6 Servings

Number Of Ingredients 12

1 pound mixed field greens
1 cup dried cranberries
1 cup walnut pieces
One 22-ounce can mandarin oranges, drained and chilled
1 1/2 cups grape tomatoes, halved
1 1/2 cups crumbled feta cheese
1 cup fresh raspberries
1/2 cup apple cider vinegar
1/2 cup aged balsamic vinegar
2 teaspoons sugar
1 1/2 tablespoons Dijon mustard
1/2 cup extra-virgin olive oil

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.

MIXED GREEN SALAD WITH RASPBERRY VINAIGRETTE



Mixed Green Salad With Raspberry Vinaigrette image

Make and share this Mixed Green Salad With Raspberry Vinaigrette recipe from Food.com.

Provided by Anita Harris

Categories     < 15 Mins

Time 13m

Yield 8 Salads, 8 serving(s)

Number Of Ingredients 9

1/4 cup raspberry balsamic vinegar
1 tablespoon minced shallot
1/2 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/2 cup vegetable oil
8 cups mixed salad greens
1 pint fresh raspberry
spicy pecan halves (recipe follows)

Steps:

  • In a small bowl, whisk together vinegar, and next 4 ingredients. Slowly add oil, whisking to combine.
  • Divide mixed salad greens evenly among salad plates. Top with raspberries and Spicy Pecan Halves. Drizzle with raspberry vinaigrette.
  • Spicy Pecan Halves:.
  • 1/2 c butter.
  • 3 tbsps sugar.
  • 1/2 tsp salt.
  • 1/4 tsp cayenne pepper.
  • 1 (6oz) pkg pecan halves.
  • In a medium skillet, melt butter over medium heat. Stir in sugar, salt and cayenne. Add pecan halves, tossing to coat. Cook 3 minutes, stirring constantly; spoon onto wax paper to cool. (makes about 1 1/2 cups).

Nutrition Facts : Calories 142.7, Fat 13.9, SaturatedFat 1.8, Sodium 73.2, Carbohydrate 5.2, Fiber 2.5, Sugar 2, Protein 0.5

GREENS WITH FRESH RASPBERRY VINAIGRETTE



Greens with Fresh Raspberry Vinaigrette image

Provided by Claire Robinson

Categories     appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 6

1 cup (1/2 pint) fresh raspberries, plus more for garnish
3 tablespoons Dijon mustard
1/4 cup pomegranate juice, plus more, if needed
3/4 cup extra-virgin olive oil
Coarse salt and freshly ground black pepper
6 cups mixed greens, washed and dried

Steps:

  • Put the raspberries, mustard and pomegranate juice into a food processor or blender and puree until smooth. With the motor running, add the olive oil in a slow steady stream, until a smooth emulsified dressing has formed. Season the dressing with salt and pepper, to taste. (If the dressing is too thick, add another tablespoon of juice.)
  • Place half of the dressing in the bottom of a large chilled salad bowl and top with mixed greens. Toss when ready to serve and garnish salad with additional raspberries.
  • Note: Leftover vinaigrette can be stored in an airtight container in the refrigerator for up to 5 days.

MIXED GREENS WITH RASPBERRY VINAIGRETTE



Mixed Greens with Raspberry Vinaigrette image

Categories     Salad     Food Processor     Leafy Green     Side     No-Cook     Vegetarian     Quick & Easy     Vinegar     Raspberry     Healthy     Vegan     Shallot     Bon Appétit     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 6

1/2 cup raspberry vinegar
2/3 cup chopped fresh shallots
3/4 cup olive oil
1 small head romaine lettuce, thinly sliced (about 6 cups)
1 large head radicchio, thinly sliced
1 large head Belgian endive, thinly sliced

Steps:

  • Blend vinegar and shallots in blender or processor. With machine running, gradually add oil. Season with salt and pepper.
  • Combine romaine, radicchio and endive in large bowl. Toss with enough vinaigrette to coat.

MIXED GREENS AND TOMATOES WITH RASPBERRY VINAIGRETTE



Mixed Greens and Tomatoes With Raspberry Vinaigrette image

Provided by Marian Burros

Categories     weekday, salads and dressings

Time 10m

Yield 2 servings

Number Of Ingredients 4

2 ounces mixed greens, like mesclun
2 small tomatoes, if good and ripe; otherwise omit
1 teaspoon olive oil
2 teaspoons raspberry vinegar

Steps:

  • Wash the greens; drain and dry. Cut up the tomatoes, if using.
  • In serving bowl, whisk the oil and vinegar together.
  • Stir the greens and optional tomatoes into the dressing.

Nutrition Facts : @context http, Calories 42, UnsaturatedFat 2 grams, Carbohydrate 4 grams, Fat 2 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 13 milligrams, Sugar 3 grams

GOAT CHEESE SOUFFLES AND MIXED GREENS WITH RASPBERRY VINAIGRETTE



Goat Cheese Souffles and Mixed Greens with Raspberry Vinaigrette image

Categories     Cheese     Dairy     Egg     Herb     Bake     Vegetarian     Winter     Bon Appétit

Yield Serves 6

Number Of Ingredients 13

2 4-ounce logs soft fresh goat cheese (such as Montrachet)
2/3 cup whole milk
2 tablespoons (1/4 stick) butter
3 tablespoons all purpose flour
1/2 cup freshly grated Parmesan cheese (about 1 1/2 ounces)
4 large egg yolks
2 tablespoons chopped fresh chives
2 teaspoons chopped fresh thyme or 1/2 teaspoon dried
2 teaspoons chopped fresh rosemary or 1/2 teaspoon dried
1/4 teaspoon ground black pepper
6 large egg whites
1/4 teaspoon salt
Mixed Greens with Raspberry Vinaigrette

Steps:

  • Preheat oven to 350°F. Butter six 3/4-cup soufflé dishes or custard cups.
  • Cut one 4-ounce goat cheese log into 6 equal rounds. Place 1 round in each prepared dish. Crumble remaining 4-ounce cheese log into large bowl.
  • Bring milk to simmer in small saucepan. Remove from heat. Melt butter in heavy medium saucepan over medium-high heat. Add flour and stir 2 minutes. Gradually whisk in hot milk. Continue cooking until mixture is smooth and resembles thick paste, whisking constantly, about 2 minutes. Pour mixture over crumbled goat cheese in large bowl. Whisk in Parmesan, yolks, herbs and pepper. Cool soufflé base to lukewarm.
  • Using electric mixer, beat egg whites with 1/4 teaspoon salt in another large bowl until stiff but not dry. Gently fold 1/4 of egg whites into lukewarm soufflé base to lighten. Fold in remaining egg whites. Divide soufflé mixture among prepared dishes. Transfer dishes to baking sheet and bake until soufflés are puffed and golden brown on top, about 22 minutes.
  • Place soufflé dishes on serving plates. Mound Mixed Greens with Raspberry Vinaigrette alongside and serve.

Tips:

  • Select fresh and tender greens: Choose young, vibrant greens with no signs of wilting or bruising.
  • Wash greens thoroughly: Rinse greens under cold water to remove any dirt or debris.
  • Dry greens thoroughly: Use a salad spinner or pat greens dry with a clean kitchen towel to prevent excess water from diluting the dressing.
  • Make the dressing in advance: The raspberry vinaigrette can be made ahead of time and stored in the refrigerator for up to a week, making it a convenient option for busy weeknights.
  • Toss greens and dressing gently: Use tongs or your hands to toss the greens with the dressing, taking care not to overmix and bruise the leaves.
  • Add toppings just before serving: To prevent them from becoming soggy, add nuts, seeds, cheese, or croutons just before serving.

Conclusion:

This mixed greens salad with raspberry vinaigrette is a delightful combination of flavors and textures, making it a perfect side dish or light lunch option. The tangy and sweet vinaigrette complements the fresh greens, while the nuts, seeds, and cheese add a satisfying crunch and richness. With its vibrant colors and refreshing taste, this salad is sure to be a hit at your next gathering or can brighten up your everyday meals.

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