Tossed Salad with Raspberry Vinaigrette | Inspired by Trisha Yearwood A vibrant, refreshing dish that bursts with flavor and comes together in just minutes. Perfect for wowing guests or elevating weeknight dinners!
Difficulty: Simple
Serves: 4 to 6 people
Nutrition per serving (based on 6 servings): 554 calories, 40g total fat, 9g saturated fat, 44g carbohydrates, 6g fiber, 33g sugar, 10g protein, 33mg cholesterol, 398mg sodium
Total Time: 10 minutes
Active Time: 10 minutes
Salad Ingredients
- 1 lb assorted salad greens
- 1 cup dried cranberries
- 1 cup walnut pieces
- 1 (22-ounce) can mandarin orange segments, well-drained and chilled
- 1 1/2 cups grape tomatoes, sliced in half
- 1 1/2 cups crumbled feta cheese
Raspberry Vinaigrette
- 1 cup fresh raspberries
- 1/2 cup apple cider vinegar
- 1/2 cup good-quality balsamic vinegar
- 2 teaspoons granulated sugar
- 1 1/2 tablespoons Dijon mustard
- 1/2 cup extra-virgin olive oil
Instructions
- To assemble the salad: In a large serving bowl, layer the assorted greens with juicy cranberries, crunchy walnuts, chilled mandarin oranges, halved grape tomatoes, and creamy feta. Toss gently for a colorful, textured delight.
- To make the vinaigrette: Blend fresh raspberries, apple cider vinegar, balsamic vinegar, sugar, and Dijon mustard until silky smooth. With the blender on, slowly stream in olive oil to create a luscious, emulsified dressing that clings perfectly to every leaf.
- To serve: Drizzle the vibrant vinaigrette over the salad and toss lightly right before enjoying watch it transform into an irresistible crowd-pleaser!
Tips
- Elevate the dressing with aged balsamic vinegar for an even deeper, more luxurious flavor that'll have everyone asking for seconds.
- Tame tart raspberries by adding a touch more sugar customize it to your taste and make it unforgettable!
