Raspberry Vinaigrette Mixed Greens Salad Recipe

INGREDIENTS

1/2 cup walnut halves 1/3 cup vegetable oil 2‑1/2 tablespoons raspberry vinegar 1 tablespoon chopped shallot 1/2 teaspoon salt 1/2 teaspoon sugar 2 cups washed and torn Romaine lettuce leaves 2 cups washed and torn spinach leaves 2 cups washed and torn red leaf lettuce leaves 1 cup halved red seedless grapes

PREPARATION:

1. Preheat oven to 350°F. To toast walnuts, spread in single layer on baking sheet. Bake 6 to 8 minutes or until light golden brown, stirring frequently; cool. Coarsely chop; set aside.
2. Place oil, vinegar, shallot, salt and sugar in small bowl or small jar with lid. Whisk together or cover and shake jar until mixed. Cover; refrigerate up to 1 week. Combine greens, grapes and chopped walnuts in large bowl. Just before serving, add dressing; toss well to coat.

This recipe appears in: Salads