Raspberry Salad with Baby Greens and Raspberry-Golden Balsamic Vinaigrette Recipe
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My husband, Drew, calls this the “Earthbound Farm Heritage Salad” because it combines both crops that launched Earthbound Farm: raspberries and spring mix. Easy, unique, and delicious! — Myra Goodman
For the vinaigrette
- 2 Cups raspberries
- 1/3 Cup extra-virgin olive oil
- 1/3 Cup toasted pecan oil or toasted walnut oil
- 1 Teaspoon Dijon mustard
- Freshly ground black pepper
- ½ tsp salt
- 1/4 Cup golden balsamic vinegar
For the salad
- 5 Ounces spring mix
- 1/2 Cup raw, unsalted pecans, toasted and coarsely chopped
- 1 ripe avocado, cut into bite-size pieces
Simplest Green Salad with Balsamic Vinaigrette
A food blog is a bit of a cop out in terms of instruction on healthy eating, because it’s a recipe stream of consciousness. Since the accepted model is to post whatever you make whenever you want, a reader doesn’t necessarily pick up on balanced meal planning (which is arguably the hardest part about healthy eating).
For example, if you followed our blog in December, you would find this lineup: Cookies, White Bean Dip, Salad, Cookies, and Biscuits. Granted, we intentionally post a collection of easy holiday entertaining recipes in December, but it does make it difficult to understand how to put together a meal.
After posting our tomato artichoke soup, I mentioned that it would be helpful to serve this soup alongside something with added protein, since the soup itself isn’t highly filling on its own. Generally we’d say something like, “serve with a green salad,” but this time we wanted to quantify it for you with this recipe. It’s more of an idea than a recipe, but we wanted to share it since it’s something we take for granted. Plus, if you don’t already make your own vinaigrette at home yet, throw out all your old salad dressing bottles and use this recipe! It has no preservatives and literally takes 2 minutes to whip up.
11 Fresh and Unique Green Salad Recipes
There’s just something so right about a fresh, in-season, mouth-watering green salad in the summer, don’t you think?
I was raised by a mother who believed in eating seasonally, which meant that I never even knew that you *could* buy things like peaches, strawberries, and tender baby lettuce leaves in the dead of our Canadian winter. I thought they were strictly a summer-only treat. They were in our house, at least.
That’s why I tend to especially enjoy salads in the summertime. They’re like a reunion party of fresh produce all tossed into one bowl of crisp flavor-explosion goodness. Mmmm.
Over the years I have enjoyed many salads at restaurants, buffets, and in others’ homes. [Tweet “(True story: I went to a salad bar for my birthday, giddy with excitement when loading up my plate.)”] I have marveled at the simple gourmet feel that a great salad recipe can bring to a table.
Nonetheless, I have found myself in a salad rut year after year. I typically use a spring mix of greens with dried cranberries, sunflower seeds, grated fresh parmesan cheese, and a simple homemade dressing. Over and over again. It’s great (and easily made year-round), but I’m itching to break out of my rut and try something new!
Here are 11 of the most drool-worthy recipes that caught my eye as I was browsing around trying to find new green salad inspiration. I specifically chose recipes for this list based on two factors:
2) How much I drooled on my keyboard as I read through the ingredients list. (Figuratively-speaking, peeps. Relax!)
If you are planning a summer meal and are in need a great homemade burger patty recipe to serve alongside any of these drool-worthy salads, check out my easy homemade burger patty recipe. Perhaps you’d like to satiate your thirst with this honey-sweetened lemonade recipe, and then finish off the meal with a no-cook desert of homemade peanut butter cups! I’m getting hungry already… man, I really need to stop writing food posts just before dinner. Mmmm…
Now, without further ado, here it is. I guess we can call this my Green Salad Bucket List for Summer 2014. Yum!
1. Beet Strawberry Salad with Balsamic Mustard Dressing | Live Simply (above photo, credit to Kristin Marr of Live Simply)
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Great recipe. I made this using the listed ingredients, but did not measure anything. Adjust the amounts to your own taste.
Do not understand the rave reviews. Made this perfectly, and it was absolutely vile. At least 5x as much oil as necessary. It just tasted like bitter olive oil. Disgusting.
I made this for my salad this afternoon. I will make this often it was so good. It is spicey.
Great recipe, easy and delicous
Awesome! I use it every time I have a salad. Thank you for sharing.
This dressing was a HUGE hit! Everyone wanted to know what brand it was! Trying to eat clean and this is so simple to make! I used Trader Joes balsamic vinegar and Harris Teeters brand Classic Dijon mustard.
This is absolutely the best balsamic vinaigrette recipe ever! Smooth, creamy, tasty, and tangy. It is so easy to make and a real treat to toss with greens, cranberries, pecans, pear slices and bleu cheese.
Made this and dressed a spinach, arugula, dried cherry, candied walnut salad. Yum. Next time I will add a little good honey. Honey mixes well with Dijon mustard.
I've made this recipe repeatedly for years. I make it at least once every other week, and those who have tasted it, are in awe that it's homemade. I've never found a recipe for Balsamic Vinaigrette as good as this, as much as I've searched. Not only is it delicious, it's very quick to make and each ingredient is always readily accessible. I will continue making this same recipe for years to come.
Easy recipe. Made in a pinch when I had no other salad dressing and it only took 5 minutes. Definitely a keeper.
Simple and delicious!! I poured a little of this vinegrette over fresh "pearl" mozzerella balls, fresh basil and sungold cherry tomatoes from my garden to make a fun caprese side dish!!
Excellent! I though, this looks to simple, how good can it be? It is amazing! I adds a zippy flavor to every bite. I used white balsamic and french's mustard, since that is what I had on hand, added a second clove of garlic since we are garlic lovers. I dressed romaine, pear, zucchini, avocado salad and we devoured it all, I will make this again!
This recipe was simple to make and awesome tasting! Win..Win.
This is fabulous! I added a scant tablespoon of honey, but otherwise made the recipe as written. Threw is over romaine, red leaf lettuce, cucumber, red pepper, croutons, cherry tomatoes and crumbled feta, and it was a huge hit at potluck I brought it to.
Amazingly easy and equally delicious.
Excellent. I used it on a salad of spinach, strawberries, and feta with pumkin, sesame, and nigelia seeds. It was delicious.
Use red wine vinegar because I was out of balsamic, and it turned out great! Added about a teaspoon of sugar (out of honey too, so need to make a serious run to the grocery store) to balance the bite of the vinegar. Thanks to this recipe I no longer need to buy salad dressing, so that's one item I will not have to pick up today :-)
I just submitted the rave below-- but forgot the 4 forks !!
I pulled this from website today--put on just baby greens and brought to holiday dinner for 14 tonight. Everyone raved! My friend's teen said she dislikes salad but tried this and could not get enough-- I just got two texts asking for recipe. Did not use pricey olive oil-- about about $11 for 12 oz, and just regular grey poupon. Did, however, use a nice balsamic I had-- think that makes a difference. Do not drench the lettuce-- very flavorful with a light hand.
This dressing is seriously delicious. You could almost just savor it alone by the spoonful!
The proportions here are perfect. I made with white balsamic and used a stick blender - came out wonderfully.
Love it . . . used a good quality balsamic and oil so cut the amount of oil to 1/4 cup. Definitely a keeper.
The taste space
First of all, I have a gift for all of you! A free Beyond Meat product – click here for your coupon.
I don’t tend to get too excited about mock meats (it is a bit processed for my liking), but was really curious after it was selected as the “real chicken” on the Today’s Show. Some things are easier to find in the United States, so with a coupon for a free product (see above), how could we refuse? Beyond Meat isn’t new, but it was new to me and definitely uncannily similar to chicken, complete with the grill marks. You buy it frozen and just need to defrost it prior to serving. Thus, it was super easy to make and great source of protein.
Now for the book review, as advertised, with an eccentric Caesar salad. Eccentric because it is no standard Caesar. I mean, it is a vegan version of a decidedly un-vegan salad but the twist comes from the nutritional yeast and curry powder in the dressing and the mishmash of additional ingredients. The cashew-based dressing was simply delicious, aka awesome sauce. Paired with the fresh lettuce, buttery avocado, briny capers and hemp seeds, it was a superfood-packed salad. (And by superfoods, I mean super tasting foods!) Instead of the herby croutons, I wanted this to be a complete meal and thus added the chicken-less strips overtop. The strips look a bit too perfectly rectangular but they tasted great.
The recipe comes from Straight from the Earth, by mother and daughter team Myra and Marea Goodman of Earthbound Farm fame. Neither one is vegan but have created a gorgeous cookbook filled with tantalizing recipes. There is something for everyone between the two cooks. I found myself naturally gravitating to Marea’s recipes, who learned her vegan culinary tricks while living and cooking for fellow vegans in a co-op while at college. Her mother’s tastes are more classical. As an example, Marea has a recipe for chipotle-lime Brazil nuts and Myra has a recipe for double-roasted maple-spiced hazelnuts. OK, OK, both sound delicious. Lots of delicious recipes, including a nut-free crispy baked kale chips with nutritional yeast and shiitake mushroom, water chestnut and tofu lettuce cups.
Thankfully, the publisher allowed me to share the recipe and giveaway the cookbook to a reader living in the continental United States. To be entered in the random draw for the cookbook, please leave a comment below telling me what you think of mock meats. The winner will be selected at random on June 8, 2014. Good luck!
Other recipes from Straight from the Earth spotted elsewhere:
Note: I was given a copy of the cookbook from the publisher. I was under no obligation to share a review. The opinions expressed are entirely my own.
PS. I am sharing this with Souper Sundays .
PPS. Stayed tuned because tomorrow I have another giveaway!
Note: This recipe makes extra dressing that you can store in an airtight container in the refrigerator for up to 1 week.
1/2 cup/70 g raw cashews
3 tbsp extra-virgin olive oil
3 tbsp fresh lemon juice
3 tbsp nutritional yeast
1 tbsp Dijon mustard
1 large garlic clove
3/4 tsp salt
1/4 tsp curry powder
Freshly ground black pepper
2 large heads romaine lettuce, chopped or torn into bite-size pieces
2 cups/120 g Quick Garlic Croutons (we substituted Beyond Meat grilled chicken-free strips)
1 ripe avocado, medium dice
1/2 cup/65 g hemp seeds
1/3 cup/55 g capers
1. To make the dressing: Combine the cashews, oil, lemon juice, yeast, mustard, garlic, salt, curry powder, and pepper in a food processor and add ¼ cup plus 3 tbsp/75 ml warm water. Process until the mixture is very smooth, 2 to 3 minutes, scraping down the sides of the bowl once or twice.
2. To make the salad: Toss the romaine with 1/2 cup/120 ml of the dressing. Add more to taste if desired. Divide the lettuce among six plates, and top each with some of the croutons, avocado, hemp seeds, and capers. Serve immediately.
Excerpted from Straight from the Earth: Irresistible Vegan Recipes for Everyone by Myra Goodman and Marea Goodman, Chronicle Books, March 2014.
From Straight from the Earth: 100 Irresistible Vegan Recipes for Everyone Straight from the Earth by Myra Goodman and Marea Goodman
Are you sure you want to delete this recipe from your Bookshelf. Doing so will remove all the Bookmarks you have created for this recipe.
- Categories: Breakfast / brunch Vegan Vegetarian
- Ingredients: yellow onions red onions garlic red peppers cremini mushrooms firm tofu turmeric ground chipotle chiles ground ginger ground cayenne pepper dried red pepper flakes Tuscan kale toasted sesame oil
But What's White Balsamic?
White balsamic is made the same way, except it isn't caramelized, and instead of wooden barrels, it's aged in stainless steel casks. The resulting vinegar is a lovely golden color, and while it lacks the complexity of traditional balsamic vinegar, it is quite a bit sweeter and more flavorful than ordinary white wine vinegar.
The golden hue is part of what makes white balsamic so appealing. As delicious as traditional balsamic is, a dark-colored vinaigrette doesn't work in every situation.
Raspberry Salad with Baby Greens and Raspberry-Golden Balsamic Vinaigrette Recipe - Recipes
Add first five ingredients to stainless steel mixing bowl and whisk together.
Gradually whisk in oil, taste and adjust seasonings.
Chefs Note: This is a basic recipe, add additional ingredients
to achieve desired taste for your salad.
This recipe can also be prepared in a food processor.
This dressing must be mixed well (or shaken)before pouring over salads. We often like to substitute balsamic vinegar in this recipe (we use less, as it is stronger and has a more powerful taste).
area for the lowest prices on high quality cooking supplies!
Raspberry VANILLA Vinaigrette
Recipe By: Chef Giovanni
1/2 cup Golden Balsamic vinegar
1/2 cup fresh or frozen raspberries
1/4 cup honey
1 T. Vanilla Paste
1/2 cup fresh basil leaves
1 cup extra-virgin olive oil
In a blender or food processor, combine raspberry vinegar, raspberries, honey, and basil whirl 1 minute or until well blended. With the motor on, add olive oil in a slow steady stream, whirling until dressing is smooth. Add the vanilla! Store, covered, in the refrigerator. Serve at room temperature
Strawberry Spinach Salad with Balsamic Poppy Seed Dressing
This strawberry spinach salad boasts baby spinach, fresh strawberries, candied pecans, feta cheese, and the most amazing balsamic poppy seed dressing!
Post may include affiliate links, which means if you click on a link and purchase something, you won’t pay anything extra but it will help support this blog.
Most nights our go-to salad is a Taylor Farms salad kit like I used in this 5-minute southwest BLT chicken salad.
Or even easier, I'll throw together a classic Caesar salad. Both are quick and both are salads my kids love.
But sometimes I could care less what my kids love because I really want strawberry spinach salad with balsamic poppy seed dressing. And they don't love spinach salad with strawberries.
I totally don't get it since said salad has candied pecans and feta cheese. And then more candied pecans.
Did I mention how much I love candied pecans in strawberry spinach salad?
Before you freak out over the ingredients list for this spinach salad with strawberries, you can totally use Brianna's Rich Poppy Seed Dressing. And you can totally use store-bought candied or glazed pecans. Easy peasy!
Even if you make this spinach strawberry salad totally from scratch, it's a fairly simple recipe. And I bet you have most of the ingredients for the balsamic poppy seed dressing already on hand.
If not, you should because it's the best. dang. dressing. For reals. It's like candy.
Granted, the candied pecans do take a little bit of time&mdasheasy but you've gotta bake 'em&mdashbut they're so worth it!
The recipe makes enough for leftovers. And there's nothing like snacking on candied pecans after everyone's gone to bed.
I find spinach salad with strawberries, feta, and candied pecans to be my favorite version of this popular salad. A lot of strawberry spinach salad recipes call for red onion, but I'm not a fan because it stays with me the next 24 hours. Gah.
But I do love the strawberries! Know what else I love? This super cute strawberry slicer.
Isn't it adorable?! And I bet it would totally cut down the prep time of this salad, too!
You'll also find versions of strawberry spinach salad with almonds or walnuts. In my opinion, you can't go wrong with pecans they make so many recipes taste good like this wild rice salad with avocado and toasted pecans, salted caramel pecan ice cream, or Grandma's chocolate chip pecan cookies.
Candied pecans aside, what really makes this spinach strawberry salad is the balsamic poppy seed dressing. Sure, you can make your standard homemade poppy seed dressing, but why go standard when you can go stellar?
Balsamic vinegar is the perfect compliment to the strawberries and feta. And when paired with the candied pecans, you've got sweet, savory, and a bit of balsamic kick in a single salad recipe.
I guarantee you'll want to put this homemade balsamic poppy seed dressing on EVERYTHING.
You could put the ingredients for the dressing in a shaker bottle like you do for my easy Asian ramen salad, but a blender is preferred for this recipe because of the chopped onion.
You don't want onion chunks in your dressing! While I'm a fan of Blendtec, I'm kind of loving this Ninja blender. It packs a lot of power into a dang affordable appliance!
I'm actually thinking I may drizzle some of this balsamic poppy seed dressing on these sauteed brussel sprouts with bacon, craisins, and candied pecans. Doesn't that sound absolutely divine? Mmm.
Myra Goodman and her husband, Drew, started Earthbound Farm on a 2.5-acre farm in Carmel Valley, CA, 30 years ago, where they set out to grow organic food “straight from the earth, without any chemical interference,” says Myra.
Now, if you go to the produce department of almost any major supermarket in America, you will find the Earthbound Farm organic brand. The first to package mesclun lettuce, spinach and arugula in those clear boxes, Earthbound Farm is now “the largest grower of organic produce in America,” says Myra. Her passion for organics comes through loud and clear: “The only way to know that your food is GMO-free, besides Non-GMO Project certification, is if it is certified organic.”
Myra’s third book, Straight from the Earth, a new vegan cookbook, is co-authored with her daughter, Marea Goodman. Although they are obviously a family of healthy eaters, neither is vegan, though Marea became a vegan cook while living in a vegan coop.
“Eating lower on the food chain is one of the best ways to reduce your carbon footprint,” says Myra. “It’s important for people to understand how cruel and inhumane it is to factory-farm animals,” she continues. “Consumers really have the power to change the way food is produced and the way animals are treated.”
Healthy Vegan Tips
What to make sure you are not missing from your diet.
*Get your vitamin B12. The only vitamin you can’t get in a vegan diet is B12. Look for nut milks that are fortified, or take supplements.
*Watch your protein. Hemp seeds are high in protein, i.e., three tablespoons equal 11 grams of protein and heart-healthy omega-3s. Sprinkle them on your salad. Keep protein-rich grains on hand, especially quinoa, along with a range of beans, lentils and nuts.
Raspberry Salad with Baby Greens and Raspberry-Golden Balsamic Vinaigrette
(from Straight from the Earth, by Myra and Marea Goodman, Chronicle Books)
“These ingredients come together beautifully in this delightful salad, and they are perfectly complemented by creamy avocado, sweet, crunchy pecans, and a red-tinged raspberry-golden balsamic vinaigrette,” says Myra Goodman.
Raspberry Salad with Baby Greens and Raspberry-Golden Balsamic Vinaigrette
Raspberry-golden balsamic vinaigrette
2 cups raspberries
¼ cup golden balsamic vinegar
⅓ cup extra-virgin olive oil
⅓ cup toasted pecan oil or toasted walnut oil
1 teaspoon Dijon mustard
½ teaspoon salt
Freshly ground black pepper
5 ounces spring mix
1 ripe avocado, cut into bite-size pieces
½ cup raw, unsalted pecans, toasted and coarsely chopped
To make the vinaigrette: In a small bowl, combine ½ cup of the raspberries with the vinegar. Mash the berries with a fork until they have thoroughly blended with the vinegar. Allow them to sit for 20 to 30 minutes, and then strain the mixture through a fine-mesh sieve, pressing with a fork to release all the juices. Discard the seeds. You should have about ⅓ cup raspberry vinegar.
Place the olive and pecan oils, mustard, salt, pepper, and the raspberry vinegar in a glass jar and seal the lid tightly. Shake the jar vigorously to combine.
To make the salad: Toss the spring mix with ½ cup of the dressing. Taste and add more if desired. Divide the greens among four salad plates and top each serving with some of the avocado, pecans and the remaining raspberries.
A Taste of the Ocean
I like to go to a Japanese grocery in New York City called Sunrise Mart, where I stock up on Korean- and Japanese-style seaweed snacks—thin squares of salty roasted seaweed that satisfy my cravings for crispiness and crunch.
Now there’s a delicious new seaweed snack on the market: seaweed chips called Ocean’s Halo, which means I now have a new addiction, and you will, too! According to Michael Shim, co-founder, “I’m Korean-American, so I’ve been eating seaweed my whole life and have always loved its health benefits and delicious umami flavor. With Ocean’s Halo, my partners and I wanted to find a way to bring all the goodness of seaweed to a broader audience.” So they baked seaweed into a delicious chip that is loaded with nutrients, contains five grams of protein, and only 85 calories per serving. Brilliant! oceanshalo.com
Cooking en papillote, or “in parchment paper,” is a classic French technique that not only seals in moisture and flavor, it is healthy because you don’t need to use as much oil or fat—if any.
We recently tried the new parchment bags by PaperChef, and we are now cooking everything en papillote: salmon, chicken, vegetables, even mac and cheese which, admittedly, undercuts the health benefits, but is so good! Unlike many parchment papers, these are uncoated, so there are no chemical additives, plus they are biodegradable, compostable and FSC-certified.