Harvest Salad with Raspberry Vinaigrette
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 1 cup walnuts
- 4 ounces blue cheese
- 2 granny smith apples, thinly sliced
- salt
- assorted baby greens
- 1⁄4 cup melted butter
-
Raspberry Vinaigrette
- 1⁄4 cup olive oil
- 1⁄3 cup honey
- 1⁄2 cup raspberry vinegar
- 1⁄2 teaspoon dry mustard
- 1⁄2 teaspoon celery seed
- 1 teaspoon fresh ground pepper
directions
- Brush walnuts with butter, sprinkle with salt and roast in 250 degree oven for about 15 minutes until toasted.
- Arrange greens on individual plates.
- Top with some of each; apple, walnuts and cheese.
- Drizzle lightly with dressing.
- For the dressing, combine all the ingredients in a jar and shake until well blended.
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Reviews
-
My husband loved this. I am always on the lookout for interesting vegetarian recipes for him ( not vegan because he loves cheese ) I used romaine and baby spinach because that was all I had. Also added a handful of fresh raspberries to the salad and a tad more olive oil to the dressing. Had to substitute dijon for dry mustard. Even with the subs, this was soooo good. Larry pays $7 for something similar with pears at a nearby restaurant. No more!
RECIPE SUBMITTED BY
Babs in Toyland
Roswell, Ga
I am a recent widow and am trying to find my way in life without my DH. I am blessed with many great friends and my sister and brothers who I love very much. I love to cook to entertain and feed my friends and family whenever I can.
My interests are running, tennis and working out.
I have a crazy little cat named Lucy who keeps me entertained - that is her picture you see on my page.