Tuesday, August 9, 2011

Baby Greens with Raspberry Vinaigrette

Baby Greens with Raspberry Vinaigrette
Serves 8

1 cup of raspberries
1/3 cup balsamic vinegar
2/3 cup e. v. olive oil
10 cups mesclun Greens, baby mixed or
2 medium fennel bulbs, thinly sliced
2 cups dried Cranberries
8 to 10 tangerines (seedless, of course) or 4 to 5 oranges, peeled and segmented
1 cup toasted Pecans or walnuts

For the dressing, combine raspberries, balsamic vinegar and olive oil in a blender. Pulse until smooth.

Use a really large salad bowl, toss the Greens, fennel and Cranberries. Add tangerines or oranges. Just before serving, add nuts and throw with just enough raspberry vinaigrette to lightly coat green. Serve immediately.

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