Friday, November 20, 2009

Mixed Green Salad with Raspberry Vinegrette

2 heads romaine lettuce
1/3 bag spring mix
1 cup cran-raisins
1 small container of strawberries
1 cup sugared pecans

Raspberry Vinegrette:

1/3 cup raspberry vinegar
1 cup canola oil
1/2 cup sugar
1/4 tsp. salt
2 tsp. minced white onion (fresh)
1 Tbsp. poppy seeds

In a blender, combine everything but oil and poppy seeds. While blending on low, drizzle oil-very slowly. Remove from blender and stir in poppy seeds.

Hint: Dressing will turn gray if poppy seeds are added in blender.

Serves 15 people
Can be halved

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