Recipe: Salad with Raspberry Vinaigrette

Try making this restaurant favorite at home!

Type of dish: Side Dish, Dressing, Salad
Equipment: Blender
Servings: Makes 6 to 8 servings

Ingredients:

• 3 oz raspberries (about 15 berries)
• ¼ cup olive oil
• 1 ½ TB balsamic vinegar
• ¼ tsp dijon mustard or mustard powder
• 2 tsp fresh thyme leaves
• 8 cups mixed salad greens, such as arugula, spinach or lamb’s quarters, etc.
• ½ cup or more toasted and crumbled pecans or walnuts (or substitute crispy, cooked bacon)
• any other vegetables or salad toppings you’d like to add–we like shredded carrots and quartered hard boiled eggs

Directions:

1. To make the dressing, blend the raspberries, balsamic vinegar, and mustard in a blender (we like the Magic Bullet for this).
2. Spoon the mixture from the blender into a small mixing bowl. Whisk in the olive oil, and finally mix in the thyme leaves.
3. In a large salad bowl, toss your greens and nuts (or bacon pieces) with any other salad ingredients you want to include.
4. Dress the salad with the dressing and serve.

Enjoy!