Best 20 Raspberry Salad Recipes

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.

BEST RASPBERRY SALAD DRESSING (VINAIGRETTE)

Steps:

• Measure the dressing ingredients in a wide-mouth pint jar.
• Process with an immersion blender, which will emulsify (incorporate and thicken) the dressing all at once!

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.

FAVORITE RASPBERRY TOSSED SALAD

Steps:

• In a large salad bowl, combine the first seven ingredients. In a small bowl, whisk the fruit spread, vinegar, oil, salt and pepper. Pour over salad and toss gently to coat.

RASPBERRY CREAM CHEESE JELLO SALAD

Steps:

• Open can of pears and drain 1 cup of the pear juice into a bowl. Set bowl aside and throw away the rest of the juice.
• Add 1 cup of water to pear juice and microwave the liquid for 2-3 minutes or until water is boiling.
• Add box of raspberry jello to the boiling liquid and stir until all jello has dissolved. Set bowl in fridge and allow it to cool for about 7-10 minutes (you don't want the jello to set, you just want it to cool down).
• Dump pears and softened cream cheese into a large blender. Add in cooled jello and Cool Whip. Blend until completely combined.
• Pour jello into 9 x 13 inch pan and set in the fridge until jello is completely set (should take 3-4 hours - you could also let it set up overnight).
• Serve topped with whipped cream and fresh raspberries.

CRAN-RASPBERRY GELATIN SALAD

Steps:

• In a large bowl, dissolve gelatin in boiling water. Stir in the cranberry sauce, pineapple and orange juice. Pour into a 6-cup ring mold coated with cooking spray., Cover and refrigerate until set, about 4 hours. Unmold onto a serving platter. If desired, garnish with sugared cranberries.

THE YUMMIEST, TASTIEST RASPBERRY JELL-O® SALAD

Steps:

• Put gelatin mix into a large bowl.
• Mix 1 cup water and crushed pineapple together in a saucepan; bring to a boil and immediately pour over the gelatin mix. Stir the mixture to dissolve the gelatin mix; add cold water and raspberry pie filling. Stir the mixture and pour into a 9x12-inch dish.
• Cover dish with plastic wrap and refrigerate until the gelatin layer is set, about 4 hours.
• Whip cream cheese until smooth; add sour cream and confectioners' sugar and mix until creamy. Spread the cream cheese mixture over the set gelatin.

RASPBERRY PRETZEL SALAD

Steps:

• In medium bowl, dissolve gelatin in boiling water; set aside to cool to room temperature.
• Heat oven to 350°F. In medium bowl, mix Crust ingredients. Press into ungreased 13x9-inch (3-quart) baking dish. Bake 10 minutes. Cool on cooling rack.
• In medium bowl, beat cream cheese, 1 cup sugar and the vanilla with electric mixer on medium speed until smooth. Beat in whipped topping. Spread over cooled crust.
• Spread raspberries over filling; pour cooled gelatin on top. Refrigerate 3 to 4 hours or until firm. Cut into 4 rows by 3 rows.

STRAWBERRY SPINACH SALAD WITH RASPBERRY DRESSING

Steps:

• In a large skillet, cook and stir almonds and sugar over low heat until sugar is dissolved and almonds are coated. Spread on foil to cool; break apart., In a large salad bowl, combine the spinach, strawberries and almonds. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle over salad; toss gently to coat. Serve immediately.

CRANBERRY SALAD IN RASPBERRY JELLO WITH CREAM CHEESE TOPPING

Steps:

• Pick over cranberries.
• Chop cranberries in food processor until fine.
• Mix cranberries with sugar and let stand until sugar dissolves.
• Add 2 cups of boiling water into jello, and stir until the jello dissolves.
• Then add the 1 cup of cold water to the jello mixture.
• Let stand until cooled.
• Drain pineapple and reserve the juice.
• Add the pineapple, cranberries, and walnuts, and stir well.
• Pour into 9x13 dish.
• Chill to set.
• With a mixer, blend enough reserved pineapple juice into the cream cheese, until it becomes the consistency of whipped cream.
• Spread over the top of the chilled gelatin.
• Keep cold.

ROMAINE SALAD WITH CHOICE OF RASPBERRY VINAIGRETTE OR CREAMY ITALIAN DRESSING

Steps:

• For the raspberry vinaigrette:
• Add the vinegar to a blender, replace the lid, turn it on, and through the feed opening, add, 1 at a time, the shallot, black pepper, salt, mustard, and thyme. Then leaving the blender running, add the olive oil in a slow thin stream.
• Wash and dry the blender to have it ready to prepare the other dressing.
• For the creamy Italian dressing:
• Add the vinegar to a blender, replace the lid, turn it on, and through the feed opening, add, 1 at a time, the garlic, black pepper, salt, red pepper, and Parmesan. Then leaving the blender running, add the olive oil in a slow thin stream.
• For the salad, toss the lettuce, red onion, sweet onion, tomatoes, Parmesan, and parsley together in a large bowl. Top with croutons, and serve the dressings on the side.

SUMMER CHICKEN SALAD WITH RASPBERRY VINAIGRETTE

Steps:

• Place the salad greens, chicken, peas, berries and celery in a large bowl. In a small bowl, whisk the oil, vinegar, preserves, salt, onion powder and pepper. Drizzle over salad; toss gently to coat. Top with almonds.

ESCAROLE AND OLIVE SALAD WITH RASPBERRY DRESSING

Steps:

• For the dressing: To the pitcher of a high-speed blender add the raspberries, olive oil, Dijon mustard, vinegar and salt. Puree on high for about 1 minute, scraping down the sides halfway through, until emulsified. Set aside.
• In a large bowl, toss together the radicchio, escarole, fennel and salt. Begin by adding half the dressing and tossing well to coat. Taste the salad to determine if it needs more dressing. Depending on the size of your lettuces it may take all the dressing. Divide the salad among 4 salad bowls and top evenly with the olives, sesame seeds and raspberries.

GRILLED CHICKEN AND RASPBERRY-SPINACH SALAD

Steps:

• Heat gas or charcoal grill. In small bowl, stir together fruit spread, vinegar and oil; reserve 1/3 cup for glaze. Set remaining mixture aside.
• Carefully brush grill rack with oil. Place chicken on grill over medium heat. Brush chicken with reserved glaze. Cover grill; cook 5 minutes. Turn chicken over; brush with glaze. Cover grill; cook 3 to 7 minutes longer, brushing occasionally with glaze, until juice of chicken is clear when center of thickest part is cut (170°F).
• Meanwhile, on 4 individual dinner plates, arrange spinach, raspberries, onion and almonds. Cut each grilled chicken breast into slices; place on top of salads. Drizzle with remaining fruit spread mixture.

STRAWBERRY PECAN SALAD WITH RASPBERRY VINAIGRETTE

Steps:

• Mix together mixed salad greens or baby spinach leaves.
• Toss in strawberry slices, grapes, mandarine segments, red onion slices and glazed pecans. Toss all the salad ingredients.
• Combine all the raspberry vinaigrette ingredients and pour over salad.
• Add feta cheese crumbles on top. Serve salad immediately or store in refrigerator.
• SERVING SUGGESTION: can also be served with Ken's Steak House, Lite Raspberry Walnut Vinaigrette Salad Dressing over the salad and store-bought glazed pecans, if you like.

OIL-FREE VEGAN RASPBERRY VINAIGRETTE SALAD DRESSING

Steps:

• Combine all ingredients in a blender or food processor until well mixed. Adjust sweetener and seasonings to taste.

RASPBERRY AND SPINACH SALAD

Steps:

• Mix the oil into the poppyseeds, dijon and honey.
• Add vinegar.
• Shake well-- this dressing stays emulsified very well.
• You can toss with the rest of the salad ingredients or toss with just the spinach and then garnish the top with the other ingredients, or plate each serving and pour dressing over, whatever you choose.

TOSSED GREEN SALAD W. CHICKEN AND RASPBERRY CHIPOTLE VINAIGRETTE

Steps:

• Mix salad greens and vegetables in large bowl.
• Just before serving, drizzle with Raspberry Chipotle Vinaigrette; toss to coat.
• Arrange chicken strips on top of salad. Twist black peppercorn grinder over salad.
• To prepare Raspberry Chipotle Vinaigrette, In a medium saucepan, heat oil over medium-high heat.
• Add the onions and cook, stirring, until soft and slightly caramelized, 4 minutes.
• Add the garlic to the pan and saute for 1 minute.
• Add the chipotles and cook, stirring continuously, for 1 minute.
• Add the raspberries and cook until soft, 2 to 3 minutes. Add the vinegar and stir to deglaze the pan. Add the sugar and salt, and bring to a boil.
• Reduce the heat to medium and simmer until thickened and reduced by half, 8 to 10 minutes.
• Remove from the heat and cool before using as a salad dressing.
• Tips for other uses:.
• For a clear glaze, strain through a fine mesh strainer, pressing on the solids with the back of a spoon to extract as much liquid as possible.
• Serving Suggestions:.
• Use as a barbecue sauce, glaze, or basting sauce for poultry, shrimp, and meats. Pour over a block of cream cheese and serve as a dip with club crackers. Use as a sauce for meatballs or cocktail sausages for a crowd-pleasing appetizer. Great in wraps.

RASPBERRY SALAD DRESSING II

Steps:

• In a blender, combine the yogurt, raspberries, vinegar and sugar. Blend until smooth and refrigerate until chilled.

RASPBERRY TAPIOCA SALAD

Steps:

• Bring water, sugar, and tapioca to a boil, stirring often until the tapioca is clear.
• Remove from heat and add the package of jello.
• Cool to set until consistency is like jelly.
• Add cool whip and frozen raspberries.
• Stir well and refrigerate.